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

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, moroccan style carrot and aubergine tray bake. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Moroccan Style Carrot and Aubergine Tray Bake is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Moroccan Style Carrot and Aubergine Tray Bake is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can cook moroccan style carrot and aubergine tray bake using 17 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Moroccan Style Carrot and Aubergine Tray Bake:
  1. Make ready 3 tbsp olive oil
  2. Take 2 medium aubergines, cubed approximately 2cm
  3. Get 300 g cherry tomatoes
  4. Take 1 tbsp rose harissa (optional for added spice)
  5. Make ready 1 (400 g) tin chickpeas
  6. Make ready 3 large carrots, cut into rounds
  7. Take 1 tin tomatoes
  8. Prepare 1 red onion, cut into large chunks
  9. Get 1/2 teaspoon ground cumin
  10. Prepare 1/2 tsp cinnamon
  11. Make ready 1/2 teaspoon paprika
  12. Get 1 tsp salt
  13. Make ready Flatbread
  14. Take Greek yoghurt
  15. Take Pomegranate seeds
  16. Prepare Small handful fresh mint
  17. Prepare Small handful fresh coriander
Steps 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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