Warm eggplant rolls with herbed ricotta filling

1 Drizzle half the oil over capsicums. Heat barbecue to medium-high. Chargrill capsicums until charred and blackened. Place in a bowl and cover with plastic wrap. Allow to cool then peel. Discard skin and slice flesh in thick strips.

2 Arrange capsicums and rocket on a platter. Drizzle with 2 tablespoons lemon juice and the remaining oil. Set aside.

3 Chargrill eggplants until tender and golden. Add bread and cook, turning, until golden brown.

4 In a bowl combine ricotta, milk, oregano, thyme, lemon zest, chilli flakes and the remaining lemon juice. Spread about 1 tablespoon ricotta mixture evenly over each eggplant slice. Roll up lengthways (secure with a toothpick, if needed). Serve with capsicum salad and grilled bread.