Preheat your oven to 425ºF. Slice the eggplant in half lengthwise and remove some of the flesh. Arrange the halves on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt. Bake for 20 minutes.

While the eggplant is baking, heat the remaining olive oil in a skillet over medium heat. Add the shallots and mushrooms, cooking until the mushrooms are tender, about 5 minutes. Stir in the diced tomatoes, quinoa, and spices, and cook until most of the liquid is absorbed.

After 20 minutes, lower the oven temperature to 350ºF. Fill each eggplant half with the tomato-quinoa mixture and return to the oven. Bake for an additional 10 minutes.

For the tahini sauce, whisk together tahini, lemon juice, garlic, water, and a pinch of salt and pepper. Drizzle the sauce over the baked eggplants, garnish with extra parsley, and serve. Enjoy!