Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper. Place the eggplant, cut side up on the baking sheet.
In a small bowl, whisk together the Umami, chili garlic sauce, minced garlic, 3 T pomegranate molasses, 1/2 of the lemon juice, and lime juice. Pour over the eggplant and drizzle with olive oil.
Roast for 1 hour.
While the eggplant is roasting, prepare the quinoa. In a sauce pan, over medium-high heat, sauté the onion until softened, about 5 minutes.
Add 2 C water and quinoa. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes. Remove from heat, uncover and cool 10 minutes. Fluff with a fork.
In a small bowl, whisk together the olive oil, balsamic vinegar, 1 T pomegranate molasses and remaining lemon juice.
Place the quinoa, parsley and cilantro in a large bowl. Toss to combine. Add the dressing and toss to combine.
Spoon the quinoa onto plates and top with roasted eggplant.