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By Calgary's Breakfast Television (Published: Apr 23, 2012)

Directions:

Heat grill to about 450 degrees, or about 3/4 of max (maybe just above).

Place whole peppers on grill. Roast peppers so skin turns black, turning to let all parts blacken. Place blackened peppers on a plate in a paper bag to cool. After 10-15 minutes, remove blackened skins, cores, seeds and whites.

Toast pine nuts (if desired) on an oven safe pan on the grill or under broiler, about 3-4 minutes total, shake to turn. Watch them closely.

While peppers are cooling, mix goat cheese, cream cheese, salt and pepper until pliable. Portion cheese mixture into 2 oz or 3 oz portions and form into medallions.

Slice Eggplant into ¼” thick rounds. Brush olive oil slightly on both sides of eggplant slices. Portion roasted red pepper pieces to be slightly smaller than the eggplant rounds.

Place cheese portion on eggplant, top with roasted/toasted pine nuts and then roasted red peppers. Place another slice of eggplant on top to create a sandwich that looks like an Oreo cookie.

Heat sandwiches on grill to create diamond grill mark, turning 90 degrees after about 1 minute, then flip entire sandwich to repeat on opposite side.