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

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, moroccan style carrot and aubergine tray bake. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Moroccan Style Carrot and Aubergine Tray Bake is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Moroccan Style Carrot and Aubergine Tray Bake is something which I have loved my whole life.

To get started with this 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 can achieve it.

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