Cut the eggplant lengthways into four 2cm slices. Brush with olive oil and season with garlic salt.
Cook in a large frying pan on both sides for about 8 to 10 minutes in total until lightly coloured.
Transfer the eggplant slices to paper towels on baking sheets to cool – keep them in one layer.
In a bowl, mash together the blue cheese, ricotta and mint. Season.
To assemble, top the eggplant slice with a capsicum slice cut approximately the same length as the eggplant.
Spread 1 tbsp of the cheese and mint mixture on top.
Gently press rocket or spinach on top. Roll up and place on a serving platter.
Drizzle each roll with 1/2 tbsp pesto.