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Creamy Eggplant Conchiglie

Creamy Eggplant Conchiglie

Creamy Eggplant Conchiglie

with goat's cheese, fresh herbs & Romano pepper

Conchiglie is pronounced as 'con-keel-yay'. It means 'shell' in Italian!

Tags:

Veggie

•Extra Veggies

Allergens:

Melk (inclusief lactose)

•Tarwe

•Gluten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total30 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

½ piece

Onion

½ piece

Garlic

½ piece

Romano pepper

⅓

Tomato paste

½ sachet(s)

Sicilian-style herb mix

½ piece

Tomato

50 g

Fresh goat's cheese

(Contains: Melk (inclusief lactose))

90 g

Conchiglie

(Contains: Tarwe, Gluten May be present: Ei, Mosterd, Soja, Lupine)

75 g

Cooking cream

(Contains: Melk (inclusief lactose))

½ piece

Eggplant

5 g

Fresh flat leaf parsley & basil

Not included in your delivery

½ piece

Low sodium vegetable stock cube

½ tablespoon

Olive oil

1 teaspoon

Sugar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3044 kJ

Calories727 kcal

Fat28.6 g

Saturated Fat15.9 g

Carbohydrate90.1 g

Sugar23.2 g

Dietary Fiber14.5 g

Protein25.3 g

Salt1.8 g

Potassium48.3 mg

Calcium10.5 mg

Iron0.1 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Large Sautépan with Lid

Cooking Steps

Prepare

1

Boil plenty of water in a pot or saucepan for the conchiglie, then crumble in half of the stock cube (see pantry for amount). Chop the onion and crush or mince the garlic.

Chop the vegetables

2

Deseed the Romano pepper and slice it into thin strips. Chop the eggplant into 1cm chunks and then dice the tomato.

Boil the conchiglie

3

Boil the conchiglie for 9 - 11 minutes, then reserve some of the pasta water before draining and setting aside.

Fry the vegetables

4

Heat a drizzle of olive oil in a large deep frying pan over medium-high heat. Fry the onion with the Romano pepper and eggplant for 5 - 7 minutes or until the eggplant is golden-brown. Stir in the garlic, Sicilian herbs and tomato paste and fry for 2 - 3 more minutes. Season to taste with salt and pepper.

Make the sauce

5

Crumble in the rest of the stock cube, then add the tomato, cream and sugar, along with 45ml pasta water per person. Cover with the lid and allow to simmer for 6 - 8 minutes. Finely chop the fresh herbs in the meantime.

Serve

6

Stir the conchiglie into the vegetables and mix well to combine, then serve. Crumble over the goat's cheese and garnish with the fresh herbs.

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