Greek-Style Grilled Eggplant-Steak Supper - Forks Over Knives

Ingredients

• 1 1¼- to 1½-lb. eggplant
• 5 tablespoons red wine vinegar
• 2 tablespoons chopped fresh oregano, thyme, and/or basil
• 2 tablespoons finely chopped shallot
• 2 teaspoons Dijon mustard
• 3 cloves garlic, minced
• 2 cups cooked whole wheat Israeli couscous or quinoa
• 2 medium tomatoes, sliced
• 1 tablespoon toasted pine nuts
• 1 15-oz. can cannellini beans, rinsed and drained
• 2 tablespoons lemon juice
• 1 tablespoon tahini
• Sea salt, to taste
• Freshly ground black pepper, to taste