Preheat oven to 400°

Bring rice and water to a boil in a medium saucepan. Reduce heat to low, cover, and simmer at the lowest bubble until the water is absorbed and the rice is tender, 30 to 40 minutes. Remove from the heat and let stand, covered, for 10 minutes.

Meanwhile, cut eggplants in half lengthwise and score the cut sides in a deep criss-cross pattern, almost to the ut not cutting through the skin. Brush the cut sides generously with 2 tbsp plus 2 tsp oil. Brush the skin sides lightly with 1 tsp oil. Place eggplants cut side down on a baking sheet. Bake for 15 minutes. Flip the eggplants and bake until soft, 15 to 20 minutes more. Remove and set aside. Reduce oven temp to 350°

Meanwhile make the filling: heat the remaining 1 tbsp oil in a large skillet over medium heat and add onion. Sprinkle with 1/2 tsp salt and cook, stirring, until the onion starts to soften, 3 to 5 minutes. Add garlic and ginger and cook, stiring for 1 minute more. Add bison, paprika, cumin, coriander, turmeric, garam masala and cayenne to taste; cook, stirring and breaking up with a wooden spoon, until the bison is coated with spices and no longer pink, 4 to 6 minutes. Stir in tomato paste. Remove from heat.

When the eggplants are cool enough to handle, scoop out the pulp, making sure not to tear the skin. Its best to leave 1/2 inch attached to skin. Coarsely chop the scooped out pulp and add to meat mixture. Stir until well combined. Stir in the cooked rice and season with the remaining 1 teaspoon salt and pepper. Stuff each eggplant.

Return eggplant to baking sheet. Bake until heated through, about 20 minutes