1. Thinly slice the aubergine lengthwise into six 5 mm-thick slices.
2. Place on a baking tray and brush each side with oil.
3. Heat a non-stick frying pan or grill plate and cook aubergine on both sides until tender and brown.
4. Transfer to a plate and keep warm.
5. Mix ricotta and basil together in a medium bowl and season with salt and pepper.
6. Divide the ricotta mixture evenly among aubergine slices and roll to enclose.
7. Serve with steamed greens.

Tip: These aubergine rolls can also be baked with tomato sauce and cheese on top.