Slice the eggplant to pieces approx 1 cm thick. Brush with olive oil and chargrill on each side for 5 - 6 minutes until they have cooked through.
Wash the English spinach thoroughly and place in a steamer to steam for approx 2 minutes. Drain the spinach.
Serve the eggplant over the spinach and top with beetroot relish, crumbled goat's fetta and cracked black pepper.
Note: Eggplant is a good source of Vitamin K, Thiamin, Vitamin B6 and fibre.