Roasted eggplant with herbs and balsamic vinegar

3 tablespoons olive oil

l large Italian or Sicilian eggplant, cut into 1/2-inch­ thick slices or cubes

1 teaspoon salt

1/4 teaspoon black pepper

2 garlic cloves, minced

2 tablespoons chopped fresh basil leaves

2 tablespoons chopped fresh mint leaves

2 tablespoons balsamic vinegar

1/4 teaspoon crushed red pepper flakes (optional)

1/4 cup crumbled goat cheese

2 scallions, chopped

Preheat oven to 425 degrees. Grease a large sheet pan with 1 tablespoon of the olive oil.

Line the baking sheet with the eggplant and drizzle with 1 tablespoon of the oil. Sprinkle with the salt and pepper. Roast until golden, about 10-12 minutes on each side.

Add the remaining tablespoon of oil, garlic, basil, mint, balsamic vinegar and, if desired, the pepper flakes. Garnish with the goat cheese and scallions and serve immediately or at room temperature. You can refrigerate for up to 2 days.

Serves 4.