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Aubergine and ratatouille rolls
Aubergine and ratatouille rolls

Before you jump to Aubergine and ratatouille rolls recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Spend less Money In The Kitchen.

Remember when the only individuals who cared about the environment were tree huggers along with hippies? That’s a thing of the past now, with everybody being aware of the problems besetting the planet and the shared burden we have for turning things around. According to the specialists, to clean up the natural environment we are all going to have to make some changes. These adjustments need to start taking place, and each individual family needs to become more environmentally friendly. Here are some tips that can help you save energy, mainly by making your kitchen area more green.

Refrigerators and freezers use a lot of electricity, especially if they are not working as economically as they should. If you might be in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less electrical power. Always keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. One more way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to go as often.

The kitchen alone offers you many small methods by which energy and money can be saved. Green living just isn’t that difficult. Largely, all it requires is a little common sense.

We hope you got benefit from reading it, now let’s go back to aubergine and ratatouille rolls recipe. You can cook aubergine and ratatouille rolls using 9 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to prepare Aubergine and ratatouille rolls:
  1. You need 2 x aubergines
  2. Use 1 x courgette
  3. Prepare 1 x red onion
  4. Provide 2 x cloves garlic
  5. Take 3 x plum tomatoes
  6. Use 2 x bell peppers
  7. Take 1 x tbsp chopped parsley and basil
  8. You need 2-3 x tbsp olive oil
  9. You need salt and pepper
Instructions to make Aubergine and ratatouille rolls:
  1. Dice to about 1/2 cm all vegetables apart from the aubergine which will be used to wrap
  2. Remove the skins of the tomatoes, I prefer to insert a fork into the tomato and use my blow torch to blister and blacken the skin, this is then easy to remove. Alternatively blanch in boiling water for 15 - 20 seconds then refresh in cold water, the skin can be removed, and the flesh diced into concasse. keep the seeds for later
  3. Heat a large pan with the olive oil, then add all of the diced vegetables except the tomato, season and gently sweat. Now slice the aubergine lengthways to around 4mm
  4. The very outer slices of aubergine (black bits) should be diced the same as the other vegetables and added to the pan to cook. Arrange the sliced aubergine on a seasoned tray and drizzle with olive oil, this will remove some moisture and make the vegetable less bitter.
  5. Add the chopped tomato seeds to the sweating vegetables and cook for a minute or so. Then add the diced tomato petals, turn off the heat and stir in the chopped herbs, allow to cool.
  6. Heat a frying pan and use plenty of olive oil (the aubergines absorb a lot of oil) pan fry both sided of all the aubergine slices. when done arrange them on a tray and cover with cling film to keep them soft to roll. To build rolls, lay a slice of aubergine with the fat end towards you, spoon 1 soup/dessert spoon full at the same end.
  7. Use a pallet knife to help roll and also hold the ratatouille in place, arrange the rolls neatly on a serving platter or plate.
  8. These screen shots were taken from my youtube video, feel free to check it out https://www.youtube.com/watch?v=EGGLw53LPXI

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