2 Large Eggplant - Sliced lengthwise into 1/2 inch pieces ( 8 to 10 pieces)
Goat Cheese - soft ( 200 g)
Salad Salt ( Optional)
Take the slices of eggplant and salt both sides generously with kosher salt. Place the slices in a colander and cover with paper towel. Place a heavy object on top and let it sit on a plate to drain for 1 hour - rinse off the salt and pat dry.
Mix 3 tbsp of olive oil with 2 Tbsp of chermoula. Brush this mixture on the eggplant and place on the grill. Grill each side approx 5 minutes.
Mix together 1 Tbsp of chermoula with the goat cheese - sprinkle the goat cheese on the eggplants and top ( optionally) with salad salt and chili oil.
Serve with a crisp green salad.