Spread the aubergines on a baking tray lined with baking paper. Sprinkle with salt, leave to absorb for approx. 10 mins. Dab with kitchen towel, brush with oil.
Approx. 20 mins. in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool.
Mix the ricotta with all of the ingredients up to and including the ras el hanout, season. Spoon approx. 1 tbsp of ricotta cream onto each of the aubergines, make into crescent shapes, secure with toothpicks.
Garnish the aubergine parcels with redcurrants and micro greens.