Step 1

Preheat a chargrill on medium. Lightly spray the eggplant with oil. Cook half the eggplant on the grill for 2-3 minutes each side or until tender and golden. Transfer to a plate. Repeat with the remaining eggplant.

Step 2

Spray the bread with oil and cook on grill for 2 minutes each side or until charred. Spread the bread with the goats cheese.

Step 3

Divide the bruschetta among serving plates. Top with the eggplant and mint. Drizzle over the oil and vinegar. Season with salt and pepper.