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Ingredients

1. 1 narrow 1 1/2-pound eggplant, cut lengthwise into eight 1/2-inch-thick slices
2. 3 tablespoons extra-virgin olive oil, plus more for brushing
3. Salt and freshly ground pepper
4. 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
5. 2 tablespoons fresh lemon juice
6. 1 Hass avocado
7. 3 ounces frisée, torn into pieces
8. 2 tablespoons pine nuts, toasted
9. Balsamic vinegar

Description

Food & Wine