Trim the eggplants and slice them into rounds. Place in a sieve, sprinkle with sea salt. Let sit for a few minutes then rinse eggplant under cold water then drain on a clean dish towel patting the eggplant dry. Lay each round flat on the dish towel.2.
Prepare the TIPIAK Quinoa Gourmet according to the package directions.3.
In a frying pan add 2 tbsp olive oil, minced garlic and chopped parsley. Cook for 5 minutes. In a large frying pan add remaining olive oil and eggplant rounds. Cook until eggplant is fork tender. Add sundried tomato mixture to the eggplants along with the cooked quinoa. Toss with Feta cheese and serve.