Curd cheese lentils with ratatouille

Name: Curd cheese lentils with ratatouille
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g floury potatoes; 1 (400 g) Aubergine; 1 large zucchini; 1 yellow pepper; 1 baby onion; 1 Garlic clove; 2 Meat Tomatoes; 5-6 Tbsp Oil; 1/4 l Tomato juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp dried herbs of Provence; 1 egg (size M); 200 g Low-fat curd; 2 heaped Tbsp Flour; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Marjoram

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g floury potatoes
1 (400 g) Aubergine
1 large zucchini
1 yellow pepper
1 baby onion
1 Garlic clove
2 Meat Tomatoes
5-6 Tbsp Oil
1/4 l Tomato juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp dried herbs of Provence
1 egg (size M)
200 g Low-fat curd
2 heaped Tbsp Flour
7-10 Tbsp grated nutmeg
7-10 Tbsp Marjoram

Directions

1
Wash the potatoes and cook in boiling water for about 25 minutes. Clean, wash and cut the vegetables into pieces. Peel and roughly dice the onion. Peel garlic and chop finely. Wash, clean and chop the tomatoes.
2
Heat 1 tablespoon of oil in a pot. Fry aubergine, zucchini, bell pepper, onion and garlic in it. Add tomatoes and juice, season with salt, pepper and herbs. Bring everything to the boil and simmer for about 10 minutes. Drain the potatoes, peel them and press them through the potato press into a bowl and let them cool down a bit. Add egg, quark and flour and mix. Season with salt, pepper and nutmeg. Heat 4-5 tablespoons of oil in portions in a pan. Fry 12 small lentils from the potato dough at medium heat in portions.
3
Add egg, quark and flour and mix. Season with salt, pepper and nutmeg. Heat 4-5 tablespoons of oil in portions in a pan. Fry 12 small lentils from the potato dough at medium heat in portions. Arrange the lentils with the ratatouille on plates. Garnish with marjoram