Step 1

Preheat a grill to medium-high.

Step 2

Make the quinoa, according to the instructions for Perfect Quinoa or our Instant Pot quinoa method.

Step 3

Cut the eggplant into ¾-inch slices, and generously season them with salt. Place the slices in a colander, overlapping as necessary. Let stand 15 to 30 minutes, then pat dry with paper towel (this step helps to remove bitterness from the eggplant prior to grilling).

Step 4

Liberally brush cut sides of eggplant with olive oil (about 4 tablespoons total). Place on a grill and cook, turning once, until tender, about 4 minutes a side.

Step 5

Cut the cherry tomatoes in half. Chop the dill, basil, and cilantro. When the quinoa is done, mix it together with the tomatoes, herbs, feta cheese crumbles, white wine vinegar, 1 tablespoon olive oil, and the kosher salt.

Step 6

To serve, place two to three eggplant slices on a plate and spoon herbed quinoa and tomato mixture on top.