Eggplant Conchiglia with Tahini & Dukkah - Brooke Kelly Nutrition

Ingredients

• 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