Cut the aubergines lengthwise into slices about ½ cm thick.
Preheat the oven, line the tray with baking paper and arrange the aubergines, grill on both sides. When ready, let them cool on a plate. In the meantime chop the olives and add them to the ricotta. Add salt and pepper to taste. Spread each aubergine slice with the cream and roll it up.
Serve at room temperature.