7Japanese eggplant, ends trimmed, cut crosswise into 1-inch wide slices
1/2cuptoasted pine nuts
3ouncesgoat cheese, crumbled
1/3cupbasil, thinly sliced
2tablespoonschopped mint
3tablespoonsextra-virgin olive oil
3tablespoonsbalsamic vinegar
1/2teaspoonkosher salt
1/2teaspoonfreshly ground black pepper
Instructions
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. Sprinkle with salt and pepper to taste. 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.