GRILLED JAPANESE EGGPLANT WITH TOMATOES AND GOAT CHEESE

4 Japanese eggplants
olive Oil
1/2 bunch of chives, minced
1/2 pound goat cheese, cut into 1/2 inch pieces
BALSAMIC DRESSING
2 tablespoons balsamic vinegar
1/2 cup extra virgin olive oil,
salt and freshly ground black pepper to taste
red leaf and boston lettuce leaves or other greens
4 large tomatoes, peeled and quartered, salt and freshly ground black pepper to taste

Heat the Stove Top Grill to medium heat.
Cut the eggplants lengthwise into slices about 1/2 inch thick., keeping them attached at the stem end. Brush with olive oil and grill for 6 to 8 minutes (turning once), until grill marks appear and eggplant is softened. Set aside.
Press some at the chives onto each slice of goat cheese and set aside. Make the dressing by whisking the vinegar and oil together in a small bowl. Add the salt and black pepper.
Line a large platter with lettuce leaves, arrange the eggplant, goat cheese slices and tomatoes separately on the platter, season with salt and black pepper, and drizzle on the dressing. Serve at room temperature.

Serves 4