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!

A Little Longer

Serves 4

Prep Time 5 Mins

Cook Time 45 Mins

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