slice eggplant into planks and put on tray - sprinkle with lots of kosher salt. - put another sheet tray on top & weigh down with cans. let sit for half hour, drain water off, flip, cover in salt again and weigh down with tray and cans for another half hour

toast walnuts in oven for 10 minutes

paste the garlic by smashing it, adding kosher salt and mushing it with the back of ur knife

in a bowl, add the ricotta, garlic, lemon, evoo, date, walnuts & cilantro - stir to combine and chill until ready to serve

rinse eggplant and pat dry. brush with evoo and grill on high heat for 2 min each side

lay eggplant slices out on a board - put some of the mix at one end and roll up

place rolls on a platter - drizzle with lemon juice & evoo and garnish with fresh mint