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

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, moroccan style carrot and aubergine tray bake. It is one of my favorites. For mine, I am going to make it a little bit unique. 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’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Moroccan Style Carrot and Aubergine Tray Bake is something which I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can have 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. Take 2 medium aubergines, cubed approximately 2cm
  3. Get 300 g cherry tomatoes
  4. Take 1 tbsp rose harissa (optional for added spice)
  5. Get 1 (400 g) tin chickpeas
  6. Prepare 3 large carrots, cut into rounds
  7. Get 1 tin tomatoes
  8. Prepare 1 red onion, cut into large chunks
  9. Take 1/2 teaspoon ground cumin
  10. Take 1/2 tsp cinnamon
  11. Take 1/2 teaspoon paprika
  12. Get 1 tsp salt
  13. Make ready Flatbread
  14. Prepare Greek yoghurt
  15. Get Pomegranate seeds
  16. Prepare Small handful fresh mint
  17. Prepare 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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