1 large Eggplant, sliced and salted for at least 1 hour to drain moisture
6 oz Rutulin (or Buche Chevre)thinly sliced
Olive Oil (fruity and peppery)
pinch of paprika and black pepper
Over medium heat grill eggplant, after brushing in olive oil(infused with paprika, thyme and pepper). Turn after 5 minutes, or when slightly charred. After 2 minuted add slices of Rutulin. cook for an additional 3 minutes and serve immediatly.
Great when served with balsamic-grilled tomatoes and onions, or with toasted sourdough.