Grilled Eggplant Goat Cheese Salad

My eggplant crop has been relatively prosperous this season, and I have been searching the interwebs for new and exciting ways to use it. This recipe at Love & Olive Oil seemed especially promising.

The unique combination of flavors is really interesting, and the smoky char from the grill adds something special. This, according to my mother, is the "best eggplant dish ever", but also seems to be a perfect storm of flavor. If one ingredient was missing, or another added, the whole balance would be off. So just try it as is! You can serve it while the eggplant is still warm, or allow it to cool. It's pretty great both ways.

• one small eggplant, sliced and sprinkled with salt 
• olive oil
• balsamic vinegar
• 2 TBSP fresh mint, roughly chopped
• 2 TBSP (give or take) pine nuts, toasted
• 2 oz. goat cheese, crumbled
• salt and pepper

Allow salted eggplant to sit until some moisture is drawn out. Brush with oil and put on a hot grill (medium heat) for 6-8 minutes, turning half way. The eggplant should still have some structure to it, but have nice grill marks. Remove from grill and put on a serving plate. Drizzle with oil and balsamic, add all the goodies (mint, pine nuts, and goat cheese) over the top, and sprinkle with your good friends salt and pepper. Enjoy!

**photos to come