Eggplant with ricotta filling

1st Eggplant lengthwise into 5 mm thick slices (about 12 depending on size) cut, both sides lightly with oil bepinseln, on

a foil-covered baking sheet under the grill and push brown, after about 5 minutes.

2nd Dice tomatoes, cucumber cubes, chives, olives, rosemary, pepper, basil leaves and finely grilled cuts of the eggplant (also kleingewürfelt) with the ricotta mix with balsamic vinegar, salt and pepper to taste.
3rd The cooled eggplant slices side by side and spread one portion of the ricotta mass on the narrow end of the cord, carefully aufrollen.