I LOVE goat cheese...truly. I had the eggplant. So, it had to be good right? ~Grilled Eggplant and Goat Cheese Salad~ 3 tablespoons olive oil 7 eggplant, ends trimmed, cut into 1-inch wide slices 1/2 cup toasted pine nuts 3 ounces goat cheese, crumbled 1/3 cup basil, thinly sliced 2 tablespoons chopped mint 3 tablespoons extra-virgin olive oil 3 tablespoons balsamic vinegar 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the olive oil over the slices of eggplant and toss to coat. Grill the eggplants until tender and grill marks appear, about 3 to 4 minutes per side.
Place the eggplants side-by-side on a serving platter. Sprinkle with the pine nuts, goat cheese, basil, and mint. Drizzle with extra-virgin olive oil, balsamic vinegar, salt, and pepper.