Creamy Eggplant Conchiglie
with goat's cheese, fresh herbs & Romano pepper
Eggplant is low in calories but high in fiber, making it great for digestion. It's also rich in antioxidants, and contains vitamins and minerals such as vitamin C and potassium.
Tags:
Veggie
•Extra Veggies
Allergens:
Melk (inclusief lactose)
•Gluten
•Tarwe
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
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: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
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
Energy (kJ)3107 kJ
Calories743 kcal
Fat28.8 g
Saturated Fat15.9 g
Carbohydrate91.9 g
Sugar25.5 g
Dietary Fiber15.2 g
Protein25.8 g
Salt1.8 g
Potassium321.3 mg
Calcium27.8 mg
Iron0.8 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
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.
2
- Deseed the Romano pepper and slice it into thin strips.
- Chop the eggplant into 1cm chunks and then dice the tomato.
3
- Boil the conchiglie for 9 - 11 minutes.
- Reserve at least 45ml pasta water per person, then drain and set aside.
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.
5
- Crumble in the rest of the stock cube, then add the tomato, cream, sugar and pasta water.
- Cover with the lid and allow to simmer for 6 - 8 minutes.
- Finely chop the fresh herbs in the meantime.
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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