Daring cooks challenge: Salmon-goat cheese SALAD with grilled vegetables and Coffee dressing

Our April 2012 Daring Cooks hosts were David & Karen from Twenty-Fingered Cooking. They presented us with a very daring and unique challenge of forming our own recipes by using a set list of ingredients!
List 1: Parsnips, Eggplant (aubergine), Cauliflower (vegetables)
List 2: Balsamic Vinegar, Goat Cheese, Chipotle peppers (strong taste)
List 3: Maple Syrup, Instant Coffee, Bananas (weird)

When I saw the April challenge I knew right away that I will choose eggplant and goat cheese from the first two lists, but I was really hesitant with the third one. I ended up with instant COFFEE. So here you are, the recipe;

Ingredients:
1 EGGplant
1 Courgette
100 gr smoked SALMON
1 roll of mature GOAT cheese
1 middle sized purple Onion
1 red California PEPPER
Bird salad

2 spoons of instant coffee
2 spoons of BRANDY

Cut the AUBERGINE into long slices and grill it with OLIVE oil in a pan. Cut the rest of the plant into small CUBES, as well as the courgette and grill it over high heat. Do the same with the pepper and Onion in another PAN. Don't keep them too long over the heat so they stay CRISPY. Cut the Salmon and the goat cheese, take the bird salad and mix it ALL Together.
Put the brandy over a little heat and then mix the instant coffee in. Put a little bit of water in the mixture.

Roll up the Aubergines (one roll is 3 slices) and stick toothpicks in it to hold the SHAPE. Fill the roll up with the salad and remove the toothpicks.
Disperse some of the COFFEE Dressing around.

I hope you'll like it!