694 - Conchiglioni ripieni con crema di melanzane...se la fame si fa immane (primo estivo facile)

Boil the conchiglioni until al dente and drain.

Grill the eggplants until soft.

In a bowl, mix the goat cheese, grilled eggplants, salted capers, and seasoned pecorino.

Stuff the conchiglioni with the cheese mixture.

Prepare a sauce with cherry tomatoes, mint, and basil, seasoning with salt, pepper, and olive oil.

Serve the stuffed conchiglioni topped with the sauce.

Spice Level:

Dietary