Preheat the grill to hot.
Salt the slices of aubergine on both sides and arrange them on kitchen paper to absorb the excess water.
Meanwhile, beat together the ricotta, and mint with a little seasoning. Carefully fold in the sundried tomato. Dry the aubergine using fresh kitchen paper and brush them with the olive oil on both sides. Season and grill in batches until lightly charred and golden brown. Remove and allow to cool before placing a tablespoon of the ricotta mixture in the centre of each aubergine slice.
Fold the aubergine around the ricotta and use a cocktail stick to secure well, making sure you place half a mint leaf at the seal and use the stick to secure it to the aubergine roll. Arrange stacked on plates and sprinkle the tops with the paprika.