Grilled Eggplant And Goat Cheese Salad

• 3 tablespoon olive oil
• 7 japanese eggplant, cut into 1-inch wide slices
• 1/2 cup pine nuts, toasted
• 3 ounce goat cheese, crumbled
• 1/3 cup basil, thinly sliced
• 2 tablespoon mint, chopped
• 3 tablespoon extra-virgin olive oil
• 3 tablespoon balsamic vinegar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

1. Heat a gas or charcoal grill.
2. Drizzle olive oil over slices of eggplant and toss to coat. Grill eggplants until tender and grill marks appear, about 3-4 minutes per side.
3. Place the eggplants side by side on a serving platter. Sprinkle with pine nuts, goat cheese, basil, and mint. Drizzle with extra-virgin olive oil, vinegar, salt, and pepper.