Cut the eggplant in half length-wise and scoop out the flesh using a spoon. Place the scooped out flesh in a bowl and set aside, you will need it later for the filling. Put the eggplant halves onto a parchment paper-lined baking tray, drizzle with olive oil and season with salt. Bake for about 30 minutes or until soft to touch.
Meantime prepare your Lemon Tahini Sauce: In a small bowl or food processor, mix all the ingredients for the sauce except for the water. Add the water gradually according to your desired consistency, set aside.
Prepare the quinoa according to the package instructions, usually, it is 1 part quinoa to 2 parts water and boil for about 15 minutes.
Chop the flesh from the eggplant into about 1cm big cubes.
Heat 2 tablespoons of olive oil in a large pan and add in the chopped onions. Cook for about 2 minutes or until they turn translucent. Add the garlic and cook for another minute.
Now add the diced eggplant, tomatoes, zucchini, season with salt and pepper and cook for 2-3 minutes or until soft.
When the quinoa is fully cooked remove it from the heat and stir it into the pan with the vegetable.
Use a tablespoon to fill the quinoa mixture into the eggplant halves. Drizzle the Lemon Tahini Sauce on top and garnish with cilantro or parsley.