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.
Cook's note: Plating the eggplant salad this way allowed the cheese to stay bright white. The salt and pepper showed up on it. The herbs
remained green and fluffy. The grill marks on the eggplant were distinct.