- Cut the eggplant lengthwise into thin slices and grill for few minutes. Season with a pinch of salt and let cool.
- For the filling: mix the ricotta cheese with the grated cheese, the olives and the cherry tomatoes cut into small cubes. Season with a sprinkle of EV olive oil.
- Put one tbs of the filling on each eggplant slice and roll it up to create the “involtini”.
- Season with some EV olive oil flavored with basil and serve immediately.