Instructions: Prepare medium charcoal grill. Place aubergine slices on large tray or baking sheet and sprinkle with coarse salt. Let stand to release moisture, about 20 minutes. Drain, rinse and pat dry. Sprinkle aubergine slices on both sides with pepper, basil, parsley and garlic. Grill over medium coals until wilted but not overcooked, sprinkling with vinegar while cooking.

Remove from grill. Blend sun-dried tomato into goat cheese. Spread some on each aubergine slice. Roll, jelly-roll fashion. Arrange aubergine on serving tray or platter. Garnish with chopped parsley.

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