Take the aubergines, wash them accurately, eliminate their endings and cut them into slices in length. Cover them with some coarse salt and let them rest in a colander in order to eliminate the water in excess.

In the meantime, take the ricotta salata di bufala and put it in a bowl. Start to soften it with a fork until it becomes creamy. Subsequently, add some Granetta di Capra and the chopped basil leaves.

Now, dry well the aubergines. Warm the grill and cook all the slices being careful not to burn the borders.

Once ready, let them cool and then proceed by forming the rolls: take a slice of aubergine and put a spoon of the ricotta salata filling, that you prepared previously, on one side. Then roll the slice on itself and with the help of a toothpick, close the roll.v

Now put them in the fridge and let them rest for about 15 minutes. Passed the necessary time, your aubergine and ricotta salata rolls are ready to be served.