| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
For, Better, For, Worse |
1 |
servings |
INGREDIENTS
| 1 |
pk |
Tofu |
| 1 |
|
Red onion; diced |
| 2 |
|
Cloves garlic; thinly chopped |
| 1 |
|
Courgette; cut into batons |
| 1/2 |
|
Red pepper; sliced |
| 1/2 |
|
Green pepper; sliced |
| 1/2 |
|
Aubergine; cut into smallish |
|
|
; pieces |
| 5 |
|
Tomatoes |
|
|
Fresh parmesan cheese; grated |
|
|
Vegetable oil for deep frying |
| 8 |
|
Unwashed basil leaves |
INSTRUCTIONS
Cut the tofu into small cubes. Place the red onion, most of the garlic and
some oil in a pan. Lightly saut., adding the tofu, courgettes, peppers
(leaving some for the puree) and aubergine. Add 3 chopped tomatoes and
allow to simmer. Make a puree out of the remaining tomatoes, peppers,
garlic and water. Add to the pan.
Place the parmesan into metal rings on a baking tray. Press down to form
biscuit shapes. Remove metal rings and place in the oven for 4 minutes or
until light brown in colour.
Deep fry the basil in the vegetable oil for a few seconds or until the
basil becomes limp and translucent.
Place the ratatouille onto the biscuits, building up a few layers, and
decorate with the deep-fried basil.
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