Creamy Eggplant Conchiglie
with goat's cheese, fresh herbs & Romano pepper
Conchiglie is pronounced as 'con-keel-yay'. It means 'shell' in Italian!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Onion
½ piece
Garlic
⅓
Tomato paste
½ sachet(s)
Sicilian-style herb mix
1 piece
Roma 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
½ piece
Romano pepper
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
Utensils
Cooking Steps
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.
Deseed the Romano pepper and slice it into thin strips. Chop the eggplant into 1cm chunks and then dice the tomato.
Boil the conchiglie for 9 - 11 minutes, then reserve some of the pasta water before draining and setting aside.
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.
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.
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.
