10 PERSONS
Vegetables:
- 20 large tomatoes, cut into wedges
- 3 large aubergines, coarsely chopped into large chunks
- 5 red onions, diced
- 5 cloves of garlic, finely chopped
- Around 125 g coarsely chopped herbs – thyme, parsley, oregano, rosemary or similar
- 5 peppers, diced
Spices:
- Freshly ground black pepper
- 3 tsp paprika
- 3 tsp sugar
- 5 tbsp salt
Other ingredients:
- 1 kg paneer in cubes
- 125 g capers
- 500 g pitted black olives
- 25 sheets of greaseproof paper and some kitchen twine
Paneer en papillote – French brasserie style with tomatoes, olives and capers
An envelope of paneer wrapped in baking paper with tomatoes, olives, French herbs and capers, reminiscent of a tasty ratatouille.
- Add the vegetable oil into a large frying pan (or saucepan). Mix capers, capers sauce, honey and mustard.
- Sauté the onions, aubergines, peppers and garlic, mixing well.
- Add the tomatoes and turn off the heat.
- Add the final ingredients and warm them all thoroughly.
- Fold the mixture together like a compote and season with salt, pepper and sugar, along with the chopped herbs and capers.
- Spread the sheets of greaseproof paper out onto the table and arrange the ’ratatouille’ in the middle, then add the paneer on top.
- Fold together the paper into small ’pouches’ using the kitchen twine and then bake in the oven for 10-12 minutes at 190 C.
- Serve with good bread or a hearty salad.