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Eggplant Conchiglia with Tahini & Dukkah

This is my little twist on ‘Pasta Alla Norma’ – Conchiglia is tossed through a tender and juicy Sicilian eggplant sauce with grated parmigiano and a little pasta water until glossy, then served straight from the pan and finished with lashings of tahini, dukkah, extra virgin olive oil and fresh parsley. The meatiness of the eggplant gives ragu vibes without the meat or hours of cooking making it a great dish for the vegetarian folk!

Lunch

Dinner

A Little Longer

Serves 4

Prep Time 5 Mins

Cook Time 45 Mins

Ingredients

Method

250g dry Conchiglia (or other medium shaped pasta)
2 tablespoons extra virgin olive oil, plus extra
1 brown onion, finely diced
6 cloves garlic, peeled and finely sliced
¼ teaspoon chilli flakes
¼ teaspoon smoked paprika
20g parsley leaves and stems, finely chopped
2 sprigs fresh oregano, finely chopped
2 tablespoons tomato paste
40g unsalted butter
½ cup dry white wine
1 cup vegetable stock (or water)
1 large Sicilian eggplant (or 2 large regular eggplants)
1 large ox heart (or roma tomato), cut into wedges
⅓ cup grated parmigiano reggiano, plus extra
2 tablespoons runny tahini
2 tablespoons dukkah
Salt
Pepper

Method

1
Heat the olive oil in a large deep stainless steel plan over a medium heat. Add the onion and cook until it begins to soften and turn translucent. Next add the garlic, chilli flakes, paprika, parsley stems and oregano. Cook for approximately 30 seconds until the garlic begins to colour (do not burn).
2
Add the tomato paste and butter, cooking until it begins to caramelise and stick to the base of the pan. Deglaze by adding the white wine, allowing the alcohol to ‘cook off’ for about 30 seconds. Next add the vegetable stock, parsley leaves, eggplant, tomato and a generous seasoning of salt and pepper. Bring the heat up to a high simmer, then immediately turn down it down, allowing the sauce to simmer on low for 15-20 minutes, or until the eggplant is soft and tender and the sauce has thickened.
3
Meanwhile, fill a large saucepan with water and bring up to the boil. Add a splash of olive oil and 2 teaspoons of salt. Prepare the pasta according to packet instructions, cooking until it is just al dente. Drain the pasta, reserving 1/2 cup of the pasta water. Set aside.
4
Bring the sauce back up to a medium heat. Add the drained pasta, followed by the grated parmesan and a little extra pasta water to loosen the sauce. Toss through until the sauce is glossy and uniform. Turn off the heat.
5
Divide the pasta amongst bowls, topping with a generous drizzle of tahini and scattering of dukkah. Finish with extra virgin olive oil, grated parmesan and some leftover parsley. Serve immediately.