Moroccan Style Carrot and Aubergine Tray Bake
Moroccan Style Carrot and Aubergine Tray Bake

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, moroccan style carrot and aubergine tray bake. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Moroccan Style Carrot and Aubergine Tray Bake is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Moroccan Style Carrot and Aubergine Tray Bake is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can cook moroccan style carrot and aubergine tray bake using 17 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Moroccan Style Carrot and Aubergine Tray Bake:
  1. Prepare 3 tbsp olive oil
  2. Make ready 2 medium aubergines, cubed approximately 2cm
  3. Take 300 g cherry tomatoes
  4. Prepare 1 tbsp rose harissa (optional for added spice)
  5. Get 1 (400 g) tin chickpeas
  6. Get 3 large carrots, cut into rounds
  7. Prepare 1 tin tomatoes
  8. Get 1 red onion, cut into large chunks
  9. Make ready 1/2 teaspoon ground cumin
  10. Make ready 1/2 tsp cinnamon
  11. Take 1/2 teaspoon paprika
  12. Take 1 tsp salt
  13. Prepare Flatbread
  14. Make ready Greek yoghurt
  15. Prepare Pomegranate seeds
  16. Take Small handful fresh mint
  17. Make ready Small handful fresh coriander
Instructions to make Moroccan Style Carrot and Aubergine Tray Bake:
  1. Preheat the oven to 220 degrees C
  2. In a large roasting tray, place the oil, aubergine cubes, salt, pepper, harissa, carrots, red onion and spices, toss to combine.
  3. Bake for 15 mins then mix again adding the cherry tomatoes.
  4. Bake for another 20 mins then add the tin tomatoes and the chickpeas and mix.
  5. Bake for 10 mins, or until everything is soft and cooked through.
  6. Adjust seasonings, adding more harissa for more heat or more spices, salt or pepper.
  7. Serve with a dollop of Greek yoghurt, a handful of pomegranate seeds and the chopped fresh herbs.
  8. Eat with flatbread if desired.

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