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

Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, moroccan style carrot and aubergine tray bake. It is one of my favorites. This time, I’m gonna 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 in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Moroccan Style Carrot and Aubergine Tray Bake is something which I have loved my entire life.

Great range of limited-time deals, picks from top brands, curated sales and more! Great recipe for Moroccan Style Carrot and Aubergine Tray Bake. A great warming and healthy dinner, full of veggies and not short of flavour! Works really well the next day, refrigerated (without toppings) then microwaved until heated throughout.

To get started with this particular recipe, we must prepare a few components. You can cook moroccan style carrot and aubergine tray bake using 17 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Moroccan Style Carrot and Aubergine Tray Bake:
  1. Get 3 tbsp olive oil
  2. Take 2 medium aubergines, cubed approximately 2cm
  3. Make ready 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. Take 1/2 teaspoon ground cumin
  10. Take 1/2 tsp cinnamon
  11. Get 1/2 teaspoon paprika
  12. Take 1 tsp salt
  13. Make ready Flatbread
  14. Prepare Greek yoghurt
  15. Prepare Pomegranate seeds
  16. Take Small handful fresh mint
  17. Prepare Small handful fresh coriander

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.

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.

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. Thin eggplant slices are dipped in batter seasoned with cumin, salt, and pepper, and then pan fried.

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