Grilled Eggplant Salad With Montrachet And Herbs

• 2 large eggplants, peeled and sliced 3/8-inch thick
• Kosher salt
• Extra virgin olive oil
• 2 large red bell peppers
• 2 medium tomatoes, seeded and diced
• 1/2 cup thinly sliced whole scallions
• 1/2 cup thinly sliced radishes
• 1/4 cup finely chopped fresh parsley
• 1/4 finely chopped fresh cilantro
• 3 tablespoons chopped fresh mint
• 2 medium cloves garlic, blanched, peeled, finely minced
• 4 tablespoons white balsamic vinegar
• 1/2 cup light olive oil
• Sea salt and freshly ground pepper to taste
• 2 (4 ounce) logs Montrachet or other logs goat cheese, crumbled

1. Sprinkle eggplant slices with kosher salt, place in a large colander, place in sink and set aside for 20 to 30 minutes.
2. Prepare a medium-hot charcoal grill. Grill red peppers, turning occasionally, until completely charred, about 20 minutes. Place in a plastic bag to steam 10 minutes to loosen skins. Working over a large salad bowl to catch juices, remove skin, seeds and stems. Slice peppers and add to bowl.
3. Brush excess salt from eggplant, brush one side with olive oil and place on grill, oiled side down. Cook 5 to 7 minutes, Oil tops, turn slices and grill another 5 to 7 minutes or until tender. Transfer to cutting board and dice.
4. To the peppers in the bowl, add eggplant, tomatoes, scallions, parsley, cilantro, mint and garlic; toss to mix. Add balsamic vinegar and olive oil. Season with sea salt and freshly-ground pepper. Toss again and adjust seasoning.
5. Add crumbled cheese, toss again, but lightly, and serve.

eggplants, kosher salt, extra virgin olive oil, red bell peppers, tomatoes, scallions, radishes, fresh parsley, fresh cilantro, fresh mint, garlic, white balsamic vinegar, light olive oil, salt, logs montrachet

Taken from www.epicurious.com/recipes/member/views/grilled-eggplant-salad-with-montrachet-and-herbs-1204375 (may not work)