Aubergine ravioli

Aubergine ravioli

Total: 25 Min. | Active: 25 Min.
vegetarian, Low Carb
Nutritional value / people: 355 kcal
, Fat: 27 g
, Carbohydrate: 12 g
, Protein: 5 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 aubergine, cut lengthwise into approx. 12 slices
80 g feta, crumbled
50 g dried tomatoes, finely chopped
2 sprigs sage, finely chopped
a little salt
a little pepper


20 g pine nuts
2 tbsp olive oil
1 tbsp lemon juice
3 leaves sage, finely chopped
2 pinches salt
a little pepper
20 g alfafa and rocket sprouts
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How it's done

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Heat the griddle, grill the aubergine for approx. 3 mins. on both sides. Place on a chopping board, leave to cool. Mix the feta, tomatoes and sage in a bowl, season, place approx. 1 tbsp of the mixture on the lower half of each slice of aubergine, fold the other half over the top, press down gently.


Gently dry roast the pine nuts in a non-stick frying pan. Add the olive oil, lemon juice and sage, season. Transfer the aubergine ravioli to the sauce and heat through. Serve with the alfalfa sprouts.

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