Step 1

Clean the eggplants, leaving them whole with stems attached. Roast in a non-stick pan with a little oil for 10 minutes, flip them and continue cooking for another 5 minutes, under a weight. Add salt, remove from heat and let cool, leaving the weight on top. When cool cut into 1/2" thick slices.

Step 2

Mix the ricotta cheese with a spoonful of oil and a pinch of salt, stirring well until creamy.

Step 3

Peel the cucumber, cut it into 4 pieces lengthwise and remove the seeds. Chop it into large pieces and, finally, into matchsticks. Season with oil, salt and vinegar.

Step 4

Serve the eggplant with the creamy ricotta cheese, the cucumber sticks and a spoonful of pitted black olives. Season with mint and pepper.