Avocado and Frisée Salad with Cheese Filled Eggplant Rolls

Ingredients

• 1 narrow 1 1/2-pound eggplant, cut lengthwise into eight 1/2-inch-thick slices
• 3 tablespoons extra-virgin olive oil, plus more for brushing
• Salt and freshly ground pepper
• 5 ounces La Serena or other soft, ripe sheep's- or cow's-milk cheese, such as Edel de Cléron, rind removed, cheese cut into 8 pieces
• 2 tablespoons fresh lemon juice
• 1 Hass avocado
• 3 ounces frisée, torn into pieces
• 2 tablespoons pine nuts, toasted
• Balsamic vinegar

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