|Japanese eggplant||6 Ounce, cut into 12 slices about 1/3 inch thick|
|Olive oil||1 Tablespoon|
|Thyme||1 Tablespoon, chopped|
|Chives||1 Tablespoon, chopped|
|Goat cheese||4 Ounce (2.5 Inch)|
|Walnut oil/Extra virgin olive oil||1 Tablespoon|
|Walnuts||1 Tablespoon, finely chopped|
1. Prepare a medium-high-heat grill.
2. Brush eggplant with olive oil.
3. Mix thyme and chives in a shallow plate. Brush sides of goat cheese lightly with walnut oil; roll in herbs, coating the rounded sides. Cut cheese into 12 slices. Set cheese slices on a baking sheet and season with salt and pepper. Pour any remaining walnut oil over cheese.
4. Set eggplant slices on grill. Cook, without moving, until nicely charred, about 5 minutes. Turn and top each eggplant round with cheese. Cook until cheese is warm and eggplant is slightly charred, 2 to 3 minutes longer. Sprinkle with walnuts and serve piping hot then give chops a quarter turn to make cross grill marks and continue to cook 6 minutes longer. Turn chops over and cook until no longer pink inside, 6 to 8 minutes longer. Transfer chops to a platter and let stand.