I’m pretty sure you’ll also love this recipe.

Strolling through a whole year of Libelle lekker’magazine, I find some elegant recipes to try.

For 2p, clean 800 grams of mixed fresh shellfish (vongole and mussels). Heat a pan with a drizzle of olive oil. Add the shellfish and 100 ml of white wine. Once most of them are opening, stop the fire and cool down. Drain and keep the liquid.

Chop 1 medium sized eggplant. Spread on an oven dish. Mix with some oil. Bake in the oven at 180° for 30 minutes. Stir now and again.

Remove the sea fruit from the shells. Keep the almost closed ones for the last moment. Reheat the liquid until reduced halfway.

Spiralize 600 grams of courgettes. Chop 4 garlic cloves, 1 chili, 200 grams if halved cherry tomatoes and a few marinated dried tomatoes. Add to the eggplant and continue the baking in the oven. Bake for another 15 mins. Add the seafood and the spiralized courgettes. Mix and put back in the oven for 10-15 minutes.

Finish the sauce with 100 grams of mascarpone. Pour the sauce on the dish. Finish with grinded hazelnuts and arugula.

Thanks Libelle Lekker’magazine and Pascale Naessens for the inspiration.


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