Step 1

Preheat a barbecue flat plate on medium. Brush both sides of the eggplant with olive oil. Cook half the eggplant on the flat plate for 3-4 minutes each side or until tender and golden. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining eggplant.

Step 2

Whisk the lemon juice and extra virgin olive oil in a small jug until well combined. Season with salt and pepper.

Step 3

Arrange half the eggplant on a serving platter. Top with half the rocket and sprinkle over half the goats cheese. Drizzle over half the dressing. Continue layering with the remaining eggplant, rocket, goats cheese and dressing.