Aubergine ‘ravioli’ recipe

Aubergine ‘ravioli’ recipe

This Aubergine ‘ravioli’ recipe is the perfect alternative to pasta.

If you love ravioli but don’t like the carb-triggered belly bloat afterwards, then you’ll love this aubergine ‘ravioli’ recipe. The aubergine closes around the courgette and pesto to make a rich, tasty bite. Serve as an alternative to pasta.

Ingredients

1 courgette (try to get a large one)

2 small aubergines

Pesto (fresh is best)

Method

Preheat the oven to 200°C.

Cut the aubergines and courgettes into 5mm slices. Then cover an oven tray with baking paper.

On the tray, place one slice of aubergine then put half a teaspoon of pesto on top, then a slice of zucchini on top, then half a teaspoon of pesto and another slice of aubergine. Repeat this with all of your slices and you should end up with about 15-20 ‘raviolis’. Bake them for 20 minutes.

Recipe courtesy of Pure Goodness by Tanja Ting.

For more…

These recipes for roasted aubergine and pesto and goat’s cheese mushroom burgers will definitely tickle your taste buds.