Eggplant and Goat Cheese Spirals

Ingredients

• 1 eggplant
• Olive oil for brushing
• 1/3 cup chopped fresh chives
• 3 cloves garlic, minced
• Balsamic vinegar for sprinkling
• Leaves from 12 fresh thyme sprigs, finely chopped
• 1 log fresh goat cheese, at room temperature

Directions

1. Trim a thin piece from both the stem end and blossom end of the eggplant and discard them. Slice the eggplant lengthwise into 1/4 inch thick pieces. Set the slices on two layers of paper towels, season them generously with salt, and leave them until moisture forms on top, about 20 minutes. Rinse under cold running water to wash away the salt and bitter liquid, then dry the slices well with fresh paper towels.
2. Light 1 chimney full of charcoal. Once the coals are fully lit and coated in gray ash, dump them out and spread them into an even layer.
3. Lightly brush one side of the eggplant slices with olive oil. Place them on the grill in a single layer with the oiled side facing down, then brush the upper sides with more oil. Grill until the slices start to become tender and distinct grill marks show, then flip and cook until softened without getting too dark, about 4 minutes total. Transfer the finished slices to a large platter with tongs as they come off the grill.
4. Lay half of the eggplant slices in one layer on a second platter, then season with salt and freshly ground pepper to taste. Sprinkle half each of the chives and garlic over them, and add a small splash of balsamic vinegar. Scatter all of the thyme across the top. Add the remaining eggplant slices in a single layer, then top with the rest of the chives and garlic. Sprinkle with a little more vinegar. Leave in a cool spot for at least 2 hours, or cover and refrigerate for up to 3 days.
5. When you are ready to serve, gently spread the goat cheese evenly among the eggplant slices, then roll each slice into a snug spiral. Add a toothpick to hold them together, if desired. Serve at room temperature.