Stuffed Eggplant With Walnuts

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1/2 cup medium-grind bulgur

Kosher salt

1/3 cup extra-virgin olive oil, plus more for drizzling

3 Japanese eggplants, halved lengthwise

2/3 cup walnut pieces

1/2 small red onion, roughly chopped

1 stalk celery, peeled and roughly chopped

1 clove garlic, smashed

1 cup packed fresh cilantro

3 tablespoons fresh tarragon

1 teaspoon ground coriander

3 tablespoons white wine vinegar

Freshly ground pepper

1/4 cup crumbled feta cheese