Grilled Eggplant Roulade With Balsamic Glaze

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1 1/2 cups balsamic vinegar

1/2 cup pine nuts

2 eggplants, cut lengthwise into 1/4-inch slices

3 tablespoons olive oil

Salt and freshly ground black pepper

8 ounces goat cheese

2 tablespoons heavy cream

1 tablespoon coarse sea salt

1 tablespoon cracked black pepper

2 tablespoons freshly chopped parsley leaves

1/4 cup thin strips roasted red peppers

1 cup chiffonade arugula

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