Preheat the grill to medium-high heat. Toss the diced eggplant with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper.

Grill the eggplant for about 15-20 minutes, turning occasionally until tender and slightly charred.

In a skillet, heat a little olive oil over medium heat. Add the diced onion and bell pepper, and sauté until soft, about 5-7 minutes.

Add the corn and cherry tomatoes, cooking for an additional 3-4 minutes until heated through.

Warm the corn tortillas on the grill or in a skillet.

Fill each tortilla with grilled eggplant, sautéed vegetables, and top with cilantro, avocado, feta cheese, and sour cream.