Ratatouille With Grilled Cottage Cheese Recipe

Cooking Directions

• STEP 1.Preheat a heavy bottom pan and add ¼ cup olive oil. Grate 3 cloves garlic, add 1 onion diced small. Stir and cook till the onions become tender, soft and a little caramelised.
• STEP 2.Next add 1 eggplant diced. Stir the ingredients well. Roast till the eggplants soften. Sprinkle salt to help the eggplants to cook faster. Do not over the eggplants. They should be firm.
• STEP 3.At this stage add 1 red bell pepper diced, 1 green zucchini diced and stir.
• STEP 4.Next add 2 tomatoes that have been blanched, peeled and roughly pureed or diced. Add salt to taste.
• STEP 5.Adda small bunch roughly chopped basil leaves, 1 small bunch roughly chopped parsley.
• STEP 6.Turn the heat to low and cover the pan. Simmer the stew for 10 to 15 minutes.Then turn off the heat.
• STEP 7.While the Ratatouille is simmering, prepare the cheese steak.
• STEP 8.Season a plate of bread crumbs with salt and herbs of choice.
• STEP 9.Coat the cottage cheese or paneer steak with the seasoned bread crumbs
• STEP 10.Preheat a grill pan, add 1 tsp oil and spread around the pan to grease well with a paper towel. If the pan is not well greased the cottage cheese steaks may stick to the pan.
• STEP 11.Place the cottage cheese steaks on the hot pan and press then down to get sear marks. Drizzle oil over the steaks. Flip them over to brown and sear on the other side as well.
• STEP 12.Serve the Ratatouille in a soup plate and place a slice of grilled cottage cheese on top.Garnish with a sprig of parsley.

Special Comments

• STEP 1.If using Tofu, choose a firm variety that will not easily break.