Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, moroccan style carrot and aubergine tray bake. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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Moroccan Style Carrot and Aubergine Tray Bake is one of the most popular of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Moroccan Style Carrot and Aubergine Tray Bake is something which I have loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have moroccan style carrot and aubergine tray bake using 17 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Moroccan Style Carrot and Aubergine Tray Bake:
- Prepare 3 tbsp olive oil
- Take 2 medium aubergines, cubed approximately 2cm
- Make ready 300 g cherry tomatoes
- Take 1 tbsp rose harissa (optional for added spice)
- Make ready 1 (400 g) tin chickpeas
- Take 3 large carrots, cut into rounds
- Take 1 tin tomatoes
- Get 1 red onion, cut into large chunks
- Prepare 1/2 teaspoon ground cumin
- Take 1/2 tsp cinnamon
- Prepare 1/2 teaspoon paprika
- Make ready 1 tsp salt
- Take Flatbread
- Take Greek yoghurt
- Get Pomegranate seeds
- Prepare Small handful fresh mint
- Get Small handful fresh coriander
Meanwhile, place the couscous in a small bowl and add enough boiling water to just cover, then cover the bowl. Top each with aubergine slices and drizzle over the remaining marinade. Put the peppers, sweet potatoes, red onions, whole cherry tomatoes, harissa spice mix, oil and a generous amount of salt and pepper on a large baking. Place the onion, garlic, lemon, chick peas and carrots over the base of a large roasting tin.
Instructions to make Moroccan Style Carrot and Aubergine Tray Bake:
- Preheat the oven to 220 degrees C
- In a large roasting tray, place the oil, aubergine cubes, salt, pepper, harissa, carrots, red onion and spices, toss to combine.
- Bake for 15 mins then mix again adding the cherry tomatoes.
- Bake for another 20 mins then add the tin tomatoes and the chickpeas and mix.
- Bake for 10 mins, or until everything is soft and cooked through.
- Adjust seasonings, adding more harissa for more heat or more spices, salt or pepper.
- Serve with a dollop of Greek yoghurt, a handful of pomegranate seeds and the chopped fresh herbs.
- Eat with flatbread if desired.
Put the peppers, sweet potatoes, red onions, whole cherry tomatoes, harissa spice mix, oil and a generous amount of salt and pepper on a large baking. Place the onion, garlic, lemon, chick peas and carrots over the base of a large roasting tin. Sprinkle with the oil and scatter with ½ the ras el hanout. Season and toss together to coat. Moroccan Fried Eggplant is usually eaten as a finger food.
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