Preheat the oven to 400 degrees F (200 C).
To make the eggplant: Place the eggplant halves cut-side up on a nonstick baking sheet. With a sharp knife, score the eggplant diagonally every 1/2 inch (1.3 cm), then run the knife down the center of the eggplant. Be sure to only score the flesh of the eggplant; do not pierce through the skin.
To make the rub: In a small bowl, combine all the ingredients for the spice rub. Massage the spice mixture evenly across each of the eggplant halves, being sure to rub it into the flesh. Turn the eggplants cut-side down and roast for 45 to 50 minutes, or until very soft and cooked through.
To make the quinoa: Combine the quinoa and water in a pot and bring to a boil over high heat. Reduce the heat to low, cover and continue to cook until the water has evaporated and the quinoa is fluffy, 10 to 12 minutes. Mix the cooked quinoa with the cherries or raisins and set aside.
When the eggplant is cooked, add half of the parsley and half of the scallions to the quinoa, stir to combine and season to taste with salt. Top each eggplant half with equal amounts of the quinoa mixture, then top with remaining parsley and scallion, drizzle with the olive oil and lemon juice and serve immediately