Thickly slice the eggplant and salt both sides (ours yielded 8 slices). Lay the eggplant slices on a drainboard for 20 minutes.

Slice the tomatoes into thick rounds.

Heat the charcoal grill with the vents open until it reaches a high heat and the coals are flaming.

Rinse off the salt and pat the eggplant slices dry with paper towels.

Brush both sides of the eggplant slices with olive oil; be generous, as the eggplant will soak it up like a sponge.

Place them on the grill and flip them as needed to avoid burning, but to char them to your liking.

Move the eggplant slices to indirect heat and cook for about 8 minutes with the lid closed, allowing them to continue cooking through.

Brush the tomato slices with olive oil and grill them over direct heat for 2–3 minutes, until slightly charred. Remove from the grill.

Time to stack! In a roasting pan, arrange the eggplant slices and top each with pesto, sheep’s cheese and a tomato slice. We used 8 slices of eggplant and 6 slices of tomato, leaving a few of the tomato slices deliciously charred for another meal.

Place the roasting pan with the stacked eggplant on the grill over indirect heat. Close the lid and cook for approximately 15 minutes, until the eggplant is completely tender and the cheese is warmed through.