Grilled Eggplant Salad

Ingredients:

• 7 eggplants, trimmed and cut into 2.5cm thick slices.
• 3 tbsp. l. olive oil
• 1/2 cup toasted pine nuts
• 90 gr. goat cheese (crumble)
• 1/3 cup basil, thinly sliced
• 3 tablespoons chopped mint
• 3 tbsp. l. olive oil
• 3 tablespoons balsamic vinegar
• 1/2 tsp salt
• 1/2 tsp ground black pepper

Preparation:

1. Place a grill pan (or a gas or charcoal grill) over medium-high heat. Drizzle the eggplant slices with olive oil and toss to distribute the oil evenly. Grill the eggplants until tender and golden brown, about 3-4 minutes per side.
2. Transfer the eggplant slices to a serving platter and sprinkle with pine nuts, goat cheese, basil, and mint. Drizzle with olive oil, balsamic vinegar, and season with salt and pepper.
   
   A note from the chef
   
   Placing the dish this way highlights the whiteness of the goat cheese. Salt and pepper are clearly visible on its surface. The herbs remain green and fresh. The crisp grill marks on the eggplants create a contrasting and appetizing effect..