Recipe of Quick Roasted aubergines with olives and capers #mycookbook
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Before you jump to Roasted aubergines with olives and capers #mycookbook recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And also Save Money In The Kitchen.
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Probably the food just isn't quite as good when cooked in the microwave, nevertheless it will save you money to use it over your oven. When you find out it will require 75% more energy to cook in the oven, you could possibly look for more ways to use the microwave. When it relates to boiling water and steaming vegetables, you can save a lot of electricity and do the job faster with countertop appliances rather than a stove. You could well be forgiven for thinking that an automatic dishwasher uses more energy than washing dishes the old-fashioned method, but you would be wrong. Mainly if you make sure the dishwasher is full previous to starting a cycle. Conserve even more money by air drying or cool drying your dishes as an alternative to heat drying them.
From the above it really should be apparent that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. It is quite uncomplicated to live green, all things considered. Mostly, all it takes is a bit of common sense.
We hope you got insight from reading it, now let's go back to roasted aubergines with olives and capers #mycookbook recipe. To make roasted aubergines with olives and capers #mycookbook you need 10 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to prepare Roasted aubergines with olives and capers #mycookbook:
- You need 2 of medium aubergines.
- Use 1 of large or 2 small onions.
- Provide 2 tbsps of olive oil.
- Provide 2 cloves of garlic, crushed.
- Get 2-3 sprigs of rosemary.
- Use 1-2 tbsps of capers.
- Take 2-3 tbsps of pitted black or green olives.
- Provide 1 tin of chopped tomatoes.
- Prepare 1 of dessertspoon wine vinegar.
- Prepare of Coriander to serve.
Instructions to make Roasted aubergines with olives and capers #mycookbook:
- Cut off the ends of the aubergines, cut into large chunks. Cut the onion(s) into quarters. Put them onto a roasting tray, add the rosemary and coat well with the olive oil.
- Roast at 190 degrees for 40 minutes.
- Take out of the oven and add all the other ingredients (except the coriander.) Mix everything together gently then put back into the oven for another 20 minutes..
- Serve with rice, couscous or any other grain, and sprinkle with chopped coriander..
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