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Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, moroccan style carrot and aubergine tray bake. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Moroccan Style Carrot and Aubergine Tray Bake is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Moroccan Style Carrot and Aubergine Tray Bake is something that I’ve loved my whole life. They’re fine and they look wonderful.

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

In a large roasting tray, place the oil, aubergine cubes, salt, pepper, harissa, carrots, red onion and spices, toss to combine. 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.

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.

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. Sprinkle with the oil and scatter with ½ the ras el hanout. Season and toss together to coat.

So that’s going to wrap it up for this special food moroccan style carrot and aubergine tray bake recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!