Recipe for Conchiglioni Gratin with Eggplant Riste

Recipe for Conchiglioni Gratin with Eggplant Riste
To print
Add to recipe book
Difficulty :
Preparation time : 20 min
Cooking time : 45 min
Conchiglioni gratin with eggplant parmesan

Ingredients

For 4 to 6 people:
  • 1 jar of Jean Martin eggplant riste 600g
  • 75g of conchiglioni
  • 400g of bush
  • 2 cloves of garlic, chopped
  • approximately 20 chopped mint leaves
  • 1 handful of roasted pine nuts
  • 1 raw zucchini cut into small cubes

Recipe

Make a stuffing by mixing the following ingredients:

400g of bush

2 cloves of garlic, chopped

approximately 20 chopped mint leaves

1 handful of roasted pine nuts

1 raw zucchini cut into small cubes

Precook the conchiglioni for at least half the time indicated on the package.

Spread 600g Jean Martin eggplant riste at the bottom of a gratin dish.

Garnish the conchiglioni with the stuffing and place them in the dish, on the eggplant riste.

Place in the oven for 40 minutes at 180°C.

JEAN MARTIN PRODUCTS TO MAKE THIS RECIPE :

  • for 4 people

    5.90 €
    Add to cart
    • Online only

    • With the same product

    Recette de tarte de légumes à la Riste d'aubergine

    See the recipe

    Recette de clafouti à la Riste d'aubergine

    See the recipe

    Recette de Gratin de crêpes à la Riste d'aubergine

    See the recipe

    Recette de tourte au chèvre et à la Riste d'aubergine

    See the recipe

    Latest recipes

    Recette de risotto de tomate aux olives noires

    See the recipe

    Recette de tartines de houmous avocat grenade

    See the recipe

    Recette de bagel méditerranéen

    See the recipe

    Recette de gaspacho, œuf mollet et feta

    See the recipe