Grilled Eggplant, Tomatoes and Goat Cheese

adapted from william-sonoma.com
Serves 4
 Ingredients

• 6 Tbs. extra-virgin olive oil
• 1/4 cup minced fresh basil
• 1/4 cup minced shallots
• 2 Tbs. balsamic vinegar
• 10 oz.heirloom tomatoes, cored and chopped (about 1 1/2 cups)
• Kosher salt and freshly ground pepper
• 1 globe eggplant cut in 1/2 inch thick rounds
• 3 oz fresh goat cheese, crumbled (about 3/4 cup)​

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Preparation
In a small bowl, combine the olive oil, basil, shallots and vinegar. In another small bowl, mix the chopped tomatoes and 2 Tbs. of the oil mixture. Season the tomatoes to taste with salt and pepper.

Place the eggplant rounds on a small oiled baking sheet. Brush both sides with the oil mixture and sprinkle lightly with salt and pepper.

Prepare a hot fire in a grill.

Place the eggplant on the grill over direct heat. Cover the grill and cook until the eggplant is tender. Return the eggplant to the baking sheet. Divide the cheese among the eggplant halves. Place the baking sheet on the grill, cover and cook until the cheese begins to soften, about 3 minutes.

Using a metal spatula, carefully transfer the topped eggplant to warmed plates. Spoon the tomato mixture over each and serve immediately.  ​​​