Barley, Lentil, and Herb-Roasted Butternut Squash-Stuffed Eggplant [Vegan]

• 2 medium-sized eggplants 
• 1 medium-small butternut squash
• 1/2 cup hulled barley
• 1/2 cup lentils
• 1/2 cup dried cranberries
• 2 handfuls baby kale (about 2 cups)
• 2-3 garlic cloves
• 1 tablespoon dried oregano
• 1 small lemon
• A dash of pink Himalayan sea salt
• 1 tablespoon coconut oil

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