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.