Grilled Eggplant, Tomato and Goat Cheese

Ingredients

• 2 tablespoons balsamic vinegar 
• 1 medium eggplant sliced into 1/4 inch rounds
• 11 ounce log goat cheese 
• 4 tablespoons olive oil 
• 8 servings salt and pepper to taste
• 2 large tomatoes sliced

Equipment

• bowl
• toothpicks
• grill

Directions

1. Preheat grill for medium heat.
2. In a large bowl, coat eggplant with olive oil and balsamic vinegar. Season with salt and pepper.
3. Arrange half of the eggplant slices on a tray.
4. Place a slice of tomato and a slice of goat cheese on each slice of eggplant.
5. Sprinkle a little salt and pepper on the tomatoes and cheese. Top with remaining slices of eggplant, and secure each bundle with a toothpick.
6. Lightly oil the grill grate.
7. Remove toothpicks, and arrange bundles on grate. Cook about 7 to 8 minutes, then carefully flip. Continue cooking for 6 to 7 minutes.