Step-by-Step Guide to Make Ultimate Moroccan Style Carrot and Aubergine Tray Bake

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, moroccan style carrot and aubergine tray bake. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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Moroccan Style Carrot and Aubergine Tray Bake is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Moroccan Style Carrot and Aubergine Tray Bake is something which I’ve loved my whole life. They’re fine and they look fantastic.

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

Moroccan-spiced tomato stew with roasted eggplant, smoky spices, and chickpeas! Had to stew the aubergine a bit longer as was still quite tough. agreed, fried eggplant tastes way better than dry chewy baked eggplant and it adds a little more condensed flavor too. Roast aubergine and tomato bake with rocket and walnut. Spread out the aubergine slices on two or three baking trays lined with baking paper.

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.

Roast aubergine and tomato bake with rocket and walnut. Spread out the aubergine slices on two or three baking trays lined with baking paper. Slow cooked Chickpeas and veggie tagine recipe, delicious easy and flavourful dish from Morrocan Cuisine. Spread the almonds over a baking tray. Transfer to a heatproof bowl. (You can also toast these in the Heat oil in a deep frypan or wok over medium heat.

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