Conchiglie in Roasted Vegetable Sauce
with tahini, za'atar fresh herbs & lemon- Sesamzaad
- Gluten
- Tarwe
- Selderij
- May contain traces of allergens
- Ei
- Mosterd
- Soja
Tahini is a paste made from sesame seeds. It's widely used, and is a staple in Mediterranean, Asian, Middle-Eastern, and African cuisines.
Ingredients
1 piece
Eggplant
½ piece
Onion
½
Tomato paste
1 piece
Garlic
25 g
Tahini
(Contains: Sesamzaad)
¼ piece
Lemon
5 g
Fresh flat leaf parsley & mint
(May be present: Selderij)
90 g
Conchiglie
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
½ piece
Romano pepper
½ piece
Tomato
½ sachet(s)
Middle Eastern spice mix
½ sachet(s)
Za'atar
(Contains: Sesamzaad)
Not included in your delivery
1 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 190°C. Dice the eggplant. Halve the tomato and quarter the onion. Cut the Romano pepper into strips. Transfer the vegetables to a parchment-lined baking sheet and drizzle with olive oil. Season with salt and pepper, then toss well to coat. Roast the vegetables in the oven for 25 - 30 minutes.
Did you know... eggplants are not only a very versatile vegetable, they're also a great source of iron and vitamin C.
Finely chop the fresh herbs. Cut the lemon into wedges. Crush or mince the garlic.
When the vegetables have around 15 minutes left, boil plenty of water in a large pot or saucepan and cook the conchiglie for 11 - 13 minutes. Reserve 100ml pasta water per person, then drain and set aside.
Heat a drizzle of olive oil in a large pot or saucepan over medium-high heat. Fry the tomato paste with the garlic and the Middle Eastern spices for 2 - 3 minutes, then take the pan off the heat.
Set aside half each of the Romano pepper and the eggplant, then transfer the rest of the vegetables to the pan, along with the reserved pasta water. Use an immersion blender to process into a smooth sauce. Blend in an extra splash of water if you'd prefer the sauce to be less thick.
Transfer the conchiglie to the sauce and mix well to combine. Season to taste with salt and pepper, then serve on deep plates. Top with the reserved eggplant and Romano pepper, then garnish with the fresh herbs. Scatter over the za'atar. Drizzle with the tahini sauce and serve the lemon wedges alongside.
