for 2 person

Ravioli

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

Sauce

20 g	pine nuts
2 tbsp	olive oil
1 tbsp	lemon juice
3 leaf	sage, finely chopped
2 pinch	salt
a little	pepper
20 g	alfafa and rocket sprouts

How it's done

Ravioli

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.

Sauce

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.

Show complete recipe