Hospitality Academy

Eggplant Pockets

Eggplant Pockets

Total: 25 mins

Nutritional Value / Person:

Calories: 355 kcal Fat: 27g Carbohydrates: 12g Protein: 5g

  • No Meat
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Eggplant Pockets

Total: 25 mins

Nutritional Value / Person:

Calories: 355 kcal Fat: 27g Carbohydrates: 12g Protein: 5g

Eggplant Pockets

Mediterranean food is well known for its richness in flavour and freshness of ingredients. These eggplant pockets are exactly what you need to start off your adventure into one of the most diverse and aesthetically appealing cuisines. The recipe is immensely easy and guaranteed to get you lots of compliments and some stories about your friends’ unforgettable stay at the coast of Greece. Bring some of that delight to your living room and create an unforgettable food experience for your friends and family!
elena

Selena Raoli

Nationality: Belgium
Profession: Revenue Management
Favorite Dish:
Gazpacho
Awards:

Total Time

25 minutes

Active Time

25 minutes

Yield

2 portions

Calories / Portion

355 kcal

Ingredients
  • 1 eggplant
    cut lengthwise into approx. 12 slices
  • 80g feta
    crumbled
  • 50g dried tomatoes
    finely chopped
  • 2 springs sage
    finely chopped
  • 20g pine nuts
  • 2tbsp olive oil
  • 1tbsp lemon juice
  • 3 leaves of sage
    finely chopped
  • a ittle salt
  • a little pepper
  • 20g alfalfa and rocket sprouts
How To
  • 1
    For the ravioli (pocket):
    Grill the eggplant 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. 1tbsp of the mixture on the lower half of each slice of eggplant. Fold the other half over the top, press down gently. Et voilà, here you have your eggplant pockets!
  • 2
    For the sauce:
    Gently dry roast the pine nuts in a non-sticky pan and add the olive oil, lemon juice and sage. Then season. Add the eggplant pockets to the sauce and heat through. Serve with the alfafa sprouts.

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