Roasted Eggplant with Creamy Harissa and Pistachios

Roasted Eggplant with Creamy Harissa and Pistachios

2 large eggplants, cut in half lengthwise, then in half again
1 tablespoons olive oil
1 teaspoon sea salt
2 tablespoons goat cheese
1-2 tablespoon harissa
1 tablespoon olive oil or water
½ teaspoon balsamic vinegar
1 garlic clove, very finely minced or grated on a microplane
¼ cup shelled pistachios
Cilantro, for garnish

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