2 handfuls mint leaves, chopped, plus extra for serving
pinch chili powder (optional)
Make the chermoula by mixing all ingredients together in a small bowl. When the coals are hot, grill the eggplant slices for about 5 mins on each side until floppy and heavily marked from the grill.
Drizzle a little chermoula over the base of a medium flameproof roasting tin. Cover the bottom of the tray with a layer of eggplant, then top the eggplant with a scattering of tomatoes, goat’s cheese, some seasoning and a drizzle of chermoula.
Repeat layers. Top everything with a final layer of eggplant and drizzle of chermoula. Cover the pan with tin foil and place on the barbecue. If the barbecue has a lid, use it. Leave for 20 mins until sizzling. To serve, lift off the foil, scatter with fresh mint and cut into wedges.