Many people don’t think aubergine can be eaten raw, as if it’s not prepared right, it can be really bitter. We get around that by using salt on the raw aubergine, so it gives off some of that bitter liquid.
This tomato sauce is my favourite raw tomato sauce and is actually really great to use as a paste sauce. If you’re into cooking, say, rice pasta, just toss the cooked pasta in the sauce and you’re good to go.
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Aubergine Macadamia Pesto Ravioli
This recipe takes a bit of time to make, we're using aubergine (eggplant) as the pasta dough, which will wrap up these little parcels of flavour.
Servings2
Nutrition (For one serving)
Calories: 1820kcalCarbohydrates: 103gProtein: 38gFat: 156gSaturated Fat: 22gSodium: 9557mgPotassium: 4771mgFiber: 37gSugar: 51gVitamin A: 7941IUVitamin C: 162mgCalcium: 442mgIron: 18mg
Ingredients
Aubergine wrappers
- 1 aubergine eggplant, sliced thinly on a mandoline
- 1/2 tsp salt
- 1 tsp apple cider vinegar
Ravioli filling #1 – rocket (arugula) pesto
- 7 oz rocket arugula
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup olive oil
- 1/2 cup pine nuts
- 1 tbsp nutritional yeast
- 2 tsp lemon juice
Ravioli filling #2 – macadamia nut cheese
- 2 cups macadamias soaked for 8 hours
- 1 cup water
- 1 tsp probiotics
- 3/4 tsp salt
- 2 tsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
Sweet tomato sauce
- 9 oz baby tomatoes or any tomatoes with lots of flavour
- 5 oz sundried tomatoes
- 1 red bell pepper de-seeded and chopped
- 1/4 red onion
- 3 tbsp apple cider vinegar
- 1 clove garlic peeled
- 1/4 tsp black pepper freshly ground
- 1/2 tbsp fennel seeds freshly ground
- 1 tbsp onion powder
- 2 tbsp salt
- 1 tbsp smoked sweet paprika
Wilted Spinach
- 1/2 cup spinach
- 1/4 tsp salt
Instructions
Aubergine wrappers
- Combine all ingredients in a bowl and leave to stand for five to ten minutes.
- After 5 to 10 minutes, the slices should be much softer and you’ll be able to squeeze some of the water out of them. I do this by picking up a handful, squeezing them, then carefully untangling them from each other.
Ravioli filling #1 – rocket (arugula) pesto
- Grind all ingredients in a food processor, leaving it a little chunky. Can be kept in a sealed container in the fridge for up to 4 days.
Ravioli filling #2 – macadamia nut cheese
- Blend macadamias, water and probiotics in a high-speed blender until smooth.
- Place the mixture in a strainer that has been lined with cheesecloth or in a nut milk bag and place a weight on top. The weight should not be so heavy that it pushes the cheese through the cloth, but heavy enough to gently start to press the liquid out.
- Leave to culture in a warm place for at least 24 but no longer than 48 hours.
- At this point you can remove the ring mould and place in the refrigerator until ready to serve. You can also remove the ring mould and then place in a dehydrator at 105 degrees F for 24 hours to get a rind.
Making the ravioli filling
- Mix the rocket pesto and macadamia cheese.
- Place a little of the filling on each piece of aubergine, making a parcel with another piece on top of that.
- Dehydrate these for anything between 3 to 6 hours at 115 degrees F. I prefer them on the softer side at around 4 hours.
Sweet tomato sauce
- Blend all ingredients in a high speed blender.
Wilted Spinach
- Just before serving massage the salt into the spinach and in a few seconds, you’ll notice it bruising and then wilting down, as if it’s been steamed.
Notes
Eggplants (or aubergine as we call them in the UK) can help lower blood pressure and are great for anemia. Click here for more on the health benefits of eggplant.
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How many does this serve? I just started the Macadamia Nut Cheese for this. It looks amazing!!
I’d say this would be good for 2 people.
…am I being a muppet? Once you put the ravioli together then they go into a dehydrator? Just wondering for how long?
Hmm, the instructions for that weren’t showing up for some reason. They’re there now.
Hi
Do you use dehydrator for aubergine???
Sure do 🙂
I Love Eggplant, I can’t wait to try this, it looks like an Awesome Recipe!!! Enjoying your creativity, Thanks!
You have hugely inspired me to make these!! i LOVE the idea of eating raw aubergine (and the less time i need to “cook” the better!). Thank you for another awesome recipe!
This looks wonderful Russell; always looking for a new recipe for pasta sauce (I’m growing my own cherry tomatoes this year AND my own spinach). Unfortunately my food processor is still unpacked (just moved into our new house in Brittany) so I’m limited with equipment in the kitchen, so it may be just pasta for the sauce. Thanks!
It looks like you are using the long skinny eggplants. correct?
That does help, yes. As you’ve probably guessed, the wide aubergines don’t fit too well into a normal mandoline.
This is beyond beyond wildest imagination. YOU R A GENIUS and thank you for sharing with us.