No antipasti selection would be complete without one or two eggplant dishes. Here, the eggplant is grilled, then marinated with herbs and combined with the mellow sharpness of fresh goat cheese.
Chopping with Scissors
Strip off the leaves from fresh herbs and discard the stems. Place the leaves in a measuring cup or small bowl. With kitchen scissors, chop into small pieces.
Chopping with a Knife
Remove the leaves from the stems and place in a pile on a cutting board. Using a chef’s knife, hold the tip end down on the board with your fingers and chop with a rocking motion. Keep the herbs in a pile as you chop them into very fine pieces.