- 1 medium eggplant, cut into 4 1-inch rounds
- 4 tablespoons sunflower oil
- 1 cup lightly chopped herbs - parsley, oregano, basil, mint
- 2 teaspoons chili flakes or minced chili pepper
- 1 clove garlic, minced
- 4 ounces chevre
- 12 cherry or grape tomatoes
- 2 cups baby greens - spinach, kale, arugula
- olive oil
- salt and pepper
Preheat grill to medium-high heat.
Cut eggplant into rounds and sprinkle both sides with salt. Let eggplant sit for 15 to 20 minutes to help draw out the bitter moisture. While waiting, mix the simple marinade by combining the oil, chopped garlic, herbs and chili flakes with a pinch of salt and pepper. Pat eggplant dry, pierce both sides with a fork and place in the marinade, flipping after 15 minutes. Place on hot grill, cook for 1 minute, give it a ¼ turn and cook for another minute, turn over and move to a cooler part of the grill, cooking for another 4 to 5 minutes of until soft.
While the eggplant is cooking, place tomatoes onto the hot grill. Cook for 30 to 45 seconds or until blistered. Remove and reserve.
Before removing eggplant from the grill, top each round with chèvre. Once chèvre has warmed remove from grill and plate.
Top the eggplant with the charred tomatoes and about a ½ cup of fresh greens. Sprinkle the greens with a pinch of salt and pepper and a drizzle of good oil.