Slice eggplant into 1cm wide rounds and salt for at least 20 mins. After 20 minutes, rinse salt off, pat dry and lightly coat w olive oil to then BBQ.
Meanwhile, rinse lentils and put into mixing bowl, slice cherry tomatoes into quarters and chop chilli, and add to lentils. Drizzle with lemon juice and a tablespoon of olive oil. Season with salt and pepper. Toss to combine.
Place 1 eggplant slice on each serving plate, place a tablespoon of the lentil mix on eggplant slice, top with 1/4 feta or goats cheese, and then with 1/4 of the microgreens. Continue layering with the remaining eggplant, lentil mixture, feta or goats cheese and microgreens. Top with some microgreens and drizzle 1 teaspoon of olive oil to serve.