I have one more aubergine recipe but no picture (because I made it last summer).
Aubergine, ricotta and tomato pesto roulade
Slice the aubergine lengthwise and salt as usual.
Rinse and pat dry.
Brush each slice on both sides with a little olive oil and grill on a ridged cast iron grill so you get the grill marks.
Meanwhile soften dried tomatoes in hot water, drain and squeeze out excess moisture.
In a blender, make a pesto out of the tomatoes and olive oil to make it spreadable.
Take one slice of aubergine, spread a thin layer of tomato pesto on it and put a good sized dollop of fresh farmer’s ricotta.
Roll up the aubergine slice and place on a plate, seam side down.
Don’t cook it, just eat.
Great as part of an antipasto.