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Parsi Style Baked Ricotta + Veggies

My cousin and his wife recently made the decision to be vegetarian, mainly for a healthy lifestyle change. With this in mind, and also the fact that I had vegetables and baked ricotta to consume on my Nowruz Table in March, I decided to whip up an Indian style vegetarian dish. This recipe is dedicated to my cousin and his wife, for their inspiration!

Serves 4

Preparation Time: 10 minutes / Cooking Time: 15 minutes


  •  2 tbls olive oil
  • 1 tbl butter
  • 1 onion, chopped
  • 1 tsp garlic and ginger paste
  • ½ tsp paprika
  • ½ tsp cumin
  • 1 hot red chilli, finely chopped
  •  2 cups diced eggplant
  • 2 cups diced mushrooms
  • 1 cup small broccoli florets
  • 1 heaped cup diced baked ricotta
  •  1 cup cherry/grape tomatoes, whole
  • Salt (1/4 to ½ tsp, to taste)
  • Few grinds of pepper


  1.  Melt the butter and oil in a medium pot, on medium heat.
  2. Sautee the onion for 5 minutes until lightly brown and translucent.
  3. Add the garlic and ginger paste, paprika, cumin and chilli. Stir for 1 to 2 minutes, until fragrant.
  4.  Add the mushrooms and eggplant and cook for 5 minutes, stirring occasionally until softened.
  5. Add the broccoli, ricotta and cherry/grape tomatoes and cook for 2 minutes.
  6.  Add salt and pepper, to taste.

Serve immediately as is, or with some chapatti or flatbread if preferred.

Enjoy! GPW