Avocado And Frisée Salad With Cheese-Filled Eggplant Rolls

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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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