Preheat oven to 200 degrees C. Slice eggplant into 5mm rounds and brush lightly with olive oil on both sides. Place sliced on an oven tray and bake for 15 minutes, or until golden brown, turning once during cooking. Set aside to cool.
Combine cooled eggplants, chickpeas, goats cheese and basil in a bowl. Mix all the dressing ingredients together and pour over the salad. Toss and season to taste.