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For 4-6 servings:

• 200 g aubergines
• 300 g ricotta cheese
• a few walnuts
• a few sage leaves
• 1 bunch parsley
• grated Parmesan cheese
• extra-virgin olive oil
• salt

Slice the aubergines, sprinkle with sea salt and leave for about half an hour for the water to drain off. Dry, and arrange in an oiled ovenproof dish, and brown both sides in the oven. Remove the dish from the oven, leave to cool, then chop the aubergines with a half-moon chopper. Tip them into a bowl and add the ricotta, the chopped walnuts, a little Parmesan, a handful of chopped sage leave ... continue