Brush eggplant slices with olive oil and grill on either a George Foreman grill or a barbecue for 4-5 minutes. Repeat until all slices are grilled.
To toast pine nuts, heat a small dry skillet over medium heat. Add pine nuts and stir until lightly browned. Let cool.
To prepare the salad, arrange grilled eggplant slices on a platter. Top with crumbled goat cheese, basil, mint and pine nuts. Drizzle with remaining olive oil and balsamic vinegar. Add salt and pepper to taste.