Sprinkle the slices of aubergine with a touch of salt. Brush them with olive oil and place on a large baking tray. Bake at 220c for 10-12 minutes or until soft and golden brown. Layer the aubergine slices, pimientos and goat’s cheese in four or eight stacks on a backing tray, seasoning with freshly ground pepper as you go along. Top each stack with a piece of cheese. Return to the over and bake for 5 minutes to heat through. To serve, we suggest you place on top of a perfectly cooked Vegetarian Quarter Pounder burger and eat immediately.