Preheat oven to 200C/400F/Gas 6. Roast the eggplant in a griddle pan on all sides until cooked through. Cut in half, spoon out the flesh and reserve.
Prepare the quinoa by placing the cinnamon stick, curry powder, ginger and diced tomato in an oven-proof dish with the quinoa and vegetable stock. Cover and cook in the oven for 4 minutes.
Spoon the eggplant flesh back into the shells and top with the quinoa mixture. Place slices of tomato on top, drizzle with olive oil and sprinkle on the pine nuts and poppy seeds. Finally place under the grill for 5 minutes and serve