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1
Place a cooling rack over a baking sheet.
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2
Lay the eggplant slices on the rack, generously salting each slice (about 1/4 teaspoon per slice).
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3
Place another baking sheet on top of the eggplant and weigh it down with a few cans.
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4
Let them sit 30 minutes.
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5
Flip the eggplant slices, sprinkle with more salt, weigh down again and let them sit for another 30 minutes.
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6
(This draws out the bitter juices.)
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7
Meanwhile, toast the walnuts.
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8
Preheat the oven to 350 degrees F. Spread the walnuts on a small baking sheet and pop into the oven until the walnuts give off their nutty aroma and deepen in color, about 5 minutes.
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9
When they are cool enough to touch, chop them finely.
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10
Make the ricotta filling: Push the ricotta through a sieve into a medium bowl.
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11
This gives the cheese a light, airy texture.
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12
Add the toasted walnuts, garlic, mint, date, half the lemon juice, a pinch of salt and a swirl of olive oil.
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13
Stir together, taste for seasoning and then set aside.
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14
Rinse the eggplant slices well and pat them dry.
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15
Warm a grill pan over moderately-high heat.
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16
Brush the eggplant slices with olive oil on one side; place the oiled-side down on the hot griddle and brush the other side.
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17
Cook until browned, about 2 minutes, then flip and cook another 2 minutes.
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18
To assemble the rolls, place a couple of tablespoons of filling at one of end of a slice of eggplant.
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19
Roll and place on a plate seam-side down.
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20
Top the eggplant rolls with the remaining lemon juice, a swirl of extra-virgin olive oil and the reserved mint leaves, torn over the dish.
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21
Serve hot or at warm temperature.
