Eggplant Conchiglia

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Eggplant Conchiglia

Eggplant Conchiglia

Eggplant Conchiglia
Eggplant Conchiglia

Eggplant Conchiglia :

Number of people


400 g of conchiglione

2 eggplants

1 yellow onion

400 g tomato sauce

100 g fresh goat cheese

basil leaf or thyme

1 pinch of cayenne pepper

1 pinch of salt

3 tablespoons of olive oil

1 clove of garlic

30 g grated parmesan cheese

Preparation: 15 min
Cooking time: 1h15
Step 1
Wash the aubergines and cut them into small cubes.
Step 2
In a casserole dish, heat the oil and brown the chopped onion, then add the garlic.
Step 3
Reduce heat and add eggplants.
Step 4
Cover and let simmer, stirring occasionally, for about 1 hour. Season with salt and pepper.
Step 5
Meanwhile, just before the aubergines are done cooking, heat a large pot of salted water. Throw in the conchiglia and cook for 15 minutes, stirring very often so that they do not stick together.
Step 6
Rinse the conchiglia under cold water and remove them well.
Step 7
Off the heat, add the goat cheese and herbs to the cooked eggplants, as well as a little tomato coulis to relax the mixture.
Step 8
Stuff each conchiglie with the eggplant mixture and place in an oiled dish and drizzle with the remaining tomato coulis.
Step 9
Sprinkle with parmesan cheese and grill for 10 to 15 minutes.
Author's note
Conchiglia are perfect for anyone who wants to eat vegetarian and cheap. They can be declined endlessly without tiring, depending on the seasonal vegetables. The only constant for me: garlic in the preparation.

I add my grain of salt

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