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Aubergine ravioli
25 m active | 25 m total
Nutrition facts per serving:
  • Energy in kcal about 355
  • Fat about 27g
  • Carbohydrates about 12g
  • Protein about 5g
This is needed
This is needed for 2 people
  • 1 aubergine, cut lengthwise into approx. 12 slices
  • 50 g dried tomatoes, finely chopped
  • 80 g feta, crumbled
  • 2 sprigs sage, finely chopped
  • a little pepper
  • a little salt
  • 20 g pine nuts
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 3 leaves sage, finely chopped
  • a little pepper
  • 2 pinches salt
  • 20 g alfafa and rocket sprouts
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And that's how it's done
And that's how it's done
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.