Prepare the Eggplant
Brush with a pastry brush or spritz the eggplant slices with olive oil. Sprinkle with salt and pepper
Cook them on the grill until they are slightly browned, and tender on the inside. Alternately, they can be cooked on the stovetop in a pan with a small amount of olive oil.
Prepare the Stuffing
Cook the quinoa (or bulged) according to the recipe on the box
Add the rest of the ingredients, except the egg, and combine
Add the egg, using your hands to gently combine with the other ingredients
Assemble and Bake
Preheat the oven to 350° F
Place the grilled eggplants, one by one, in front of you
Add a couple of spoonfuls of the stuffing at the bottom of an eggplant slice and roll it up, lengthwise, away from you.
Put the eggplant rolls on a parchment-lined baking sheet.
Pour the hot sauce over the top and scatter the crumbled feta, drizzle with oil and sprinkle with a pinch of dried basil.
Bake 30 minutes
Remove from the oven and let it rest at least 15 minutes before serving (the stuffed rolls shouldn't be piping hot)
Sprinkle with remaining pistachios before serving