Greek-Style Grilled Eggplant-Steak Supper

Name: Greek-Style Grilled Eggplant-Steak Supper
Cuisine: European, Mediterranean, Greek
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