Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive 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 is gonna smell and look delicious.
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Moroccan Style Carrot and Aubergine Tray Bake is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. Moroccan Style Carrot and Aubergine Tray Bake is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to 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:
- Get 3 tbsp olive oil
- Get 2 medium aubergines, cubed approximately 2cm
- Get 300 g cherry tomatoes
- Prepare 1 tbsp rose harissa (optional for added spice)
- Take 1 (400 g) tin chickpeas
- Prepare 3 large carrots, cut into rounds
- Get 1 tin tomatoes
- Make ready 1 red onion, cut into large chunks
- Prepare 1/2 teaspoon ground cumin
- Get 1/2 tsp cinnamon
- Get 1/2 teaspoon paprika
- Take 1 tsp salt
- Make ready Flatbread
- Prepare Greek yoghurt
- Prepare Pomegranate seeds
- Get Small handful fresh mint
- Prepare Small handful fresh coriander
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.
Steps 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.
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. Thin eggplant slices are dipped in batter seasoned with cumin, salt, and pepper, and then pan fried. Aubergine and mozzarella bake by Antonio Carluccio. Potato and pepper bake by Nigella Lawson.
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