Heat grill on a high heat.
Cut eggplant in half lengthwise.
Use a spoon to hollow out eggplant, leaving 0.5cm thick shell.
Chop eggplant pulp into 0.5cm pieces.
In large frying pan, heat 1 tablespoon of oil over medium heat.
Cook and stir eggplant, salt and pepper until tender and brown, about 5 minutes.
Stir in SEEDS OF CHANGE® Organic Quinoa & Brown Rice with Garlic, 1 tablespoon basil and water; heat through.
Meanwhile, brush inside of eggplant halves with remaining 2 teaspoons oil.
Place cut side down on grill rack.
Cover and grill over medium-high heat 5 minutes or just until eggplant is tender.
Remove from grill.
Divide rice mixture between eggplant shells.
Arrange tomato halves and cheese over rice mixture.
Return to grill; cover and grill 3 to 5 minutes or just until cheese is warmed.
Drizzle with vinegar and sprinkle with remaining basil.