Goats cheeseI used a soft goats cheese but use whatever you fancy. Haloumi would be another great choice, which you could griddle along with the veggies
Melted butterdripping or oil
Heat a griddle pan on the hob till smokingly hot. Slice the veggies & cheese into centimetre thick slices. Brush both sides of the veggies with the oil.
Pop the slices of aubergine & tomato (and Haloumi of you're using) on the griddle and leave for a few minutes. Once you get those lovely, blackened stripes from the ridges in the pan, turn them over and cook the other side.
Layer them all up, as high as you want. drizzle with any juices left in the pan and serve with some fresh green leaves and a chunk of bread.