Preheat the oven to 200C /fan 180.
Line a baking tray with foil and set aside.
Prepare the Seeds of Change rice according to the packet instructions.
Stir the brown miso paste with 2 tbsp cold water and brush over the eggplant slices on the prepared baking tray.
Bake for 20 minutes then remove from the oven and cut into 3cm chunks.
Mix together the orange zest, olive oil, red wine vinegar and pepper to make the dressing.
Toss the rice in the dressing then stir through the watercress, orange segments, chargrilled eggplant and pomegranate seeds.
Serve topped with crumbled feta cheese.