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1
Slice the eggplant in half lengthwise, and with a paring knife, score the flesh in a diamond crosshatch pattern.
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2
Squeeze the eggplant to open the cuts and sprinkle the top and insides with salt.
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3
Set aside for 30 minutes.
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4
Preheat the oven to 400 degrees .
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5
Prepare a baking sheet with a nonstick baking mat or parchment paper and set aside.
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6
In a medium pot over high heat, bring the quinoa, water and 1/2 teaspoon kosher salt to a rolling boil, stirring occasionally.
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7
Reduce the heat to low, and simmer until the quinoa has fully absorbed the water, about 15 minutes.
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8
Remove from the heat and set aside.
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9
After the eggplant has rested for 30 minutes, gently squeeze the edges to release the juice, and wipe the surfaces dry with a paper towel.
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10
Arrange, fleshy side up, on the baking sheet, and brush each half with olive oil (about 1 tablespoon total).
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11
Roast until the top of the eggplant begins to brown and crisp, about 1 hour.
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12
Let the eggplant cool for at least 10 minutes, then using a tablespoon, scoop all of the flesh of the eggplant into a large serving bowl.
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13
Add 1 tablespoon olive oil, the Parmigiano-Reggiano cheese, and the cooked quinoa.
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14
Toss gently, salt and pepper to taste, sprinkle with red chili flakes to taste, and serve.
