2/3 large aubergines
1 jar black pitted olives
250 gr ricotta
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.