Heat your oven to 180ºC/Fan 160ºC/Gas 4. Cut the lemon in half lengthways. Zest and juice one half. Set aside. Thinly slice the other half. Place on a baking tray lined with baking paper. Drizzle with 1 tsp olive oil. Season.
Place the whole garlic bulb on the same tray. Roast for 20 mins till the lemon slices are beginning to caramelise. Remove from the tray. Cook the garlic for another 10-20 mins till the cloves are soft.
Slice the aubergines into 1 cm thick slices lengthways. Chop any small slices or ends and set aside. Place the slices on a lined baking tray. Brush with 1 tbsp olive oil. Season. Roast for 20-30 mins, turning over half way.
Finely slice the spring onions and chop the mint leaves. Tip into a bowl with the ricotta and lemon juice and zest. Season well. Deseed and chop the chilli. Add a few morsels of chopped chilli and mix.
Keeping the aubergine slices on the baking tray, add 1 tbsp of the ricotta mix to the centre of each aubergine. Roll the aubergine over to form a parcel. Repeat with the remaining aubergines slices.
Squeeze 4 cloves of garlic into a deep frying pan or pan. Add 2 tsp olive oil and the chopped aubergine you saved in step 3. Cook on a medium heat for 4 mins. Add the chilli to taste. Pour in the passata. Cook for 20 mins.
Spoon half the tomato mix into an ovenproof dish. Lay the aubergine rolls on top. Smother with the remaining sauce. Sprinkle over the bag of breadcrumbs and pepper. Place in the oven for 15 mins.
Squeeze a roasted garlic clove into a jug and mix with 1 tbsp olive oil and seasoning. Toss through the salad leaves and the roasted lemon slices. Serve with the aubergine manicotti.