Heat a grill to medium heat. Drizzle olive oil over the eggplant.
Once grill is hot put the eggplant on. Grill the eggplant until tender and grill marks appear.
This will take about 3-4 minutes each side. When done remove it from the grill to a serving platter and turn off the grill.
Toast the pine nuts on medium heat in a dry pan just until they turn brown, about 2 minutes. Be careful not to burn them.
Sprinkle the eggplant slices with toasted pine nuts, goat cheese, basil, mint and lemon zest. Squeeze lemon juice over the top. Season with salt and pepper.