Trimmed and sliced the eggplant lengthwise, about 2-3mm thick. Sprinkled with salt and pepper and left to soften up a bit. Then oiled (olive) and grilled , not to cook, just to soften enough to roll.
First set: filled with bocconcini balls and oregano
Second set filled with ricotta, garlic and roasted pine nuts
Leave the gun, take the cannoli
After 15-20min in the oven
Very tasty. Thank you for looking.