Grilled Eggplant Salad

2 - 3 tablespoons olive oil
1 large or 2 medium sized eggplants cut into round slices
1/2 cup toasted pine nuts
3 ounces goat cheese, crumbled (or more if you love goat cheese like we do)
1/3 cup basil, thinly sliced
2 tablespoons chopped mint (optional)
2 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

 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. Serve warm or at room temperature.