GRILLED AUBERGINE & GOAT’S CHEESE SALAD

2 aubergines (about 300g each) • 1 tbsp extra virgin olive oil (or use the oil from the tomatoes) • 125g pack Bettine Goat’s Cheese Slices, cut into small pieces • 1 lemon, zest and juice • 1 tsp dried oregano • 190g pack sun drenched tomatoes, drained (1 tbsp oil reserved, if using) • 1 garlic clove, crushed • 400g can chickpeas, drained and rinsed • 25g pack mint, leaves torn