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

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, moroccan style carrot and aubergine tray bake. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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

Visit the Waitrose & Partners website for more vegetarian recipes and ideas. Meanwhile, place the couscous in a small bowl and add enough boiling water to just cover, then cover. Slow cooked Chickpeas and veggie tagine recipe, delicious easy and flavourful dish from Morrocan Cuisine.

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

Had to stew the aubergine a bit longer as was still quite tough. Added a bit of liquid smoke as only had normal tomatoes. Thomasina Mier's Moroccan chicken tray bake with turmeric, apricots, honey and pistachio. So this week, I bring you Morocco, by means of a heady mix of aromas, tastes and textures.

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.

To make the salad, tip the carrot into a bowl. Using a sharp knife, remove the zest and pith from the oranges, then cut into segments between membranes. The Best Moroccan Salad Recipes on Yummly Moroccan shredded carrot and fresh beet salad with raisins, cumin, cinnamon, and paprika, and an honey lemon dressing. The first time I had raw beets, in a matchstick carrot and beet salad at a local Moroccan restaurant, it was a revelation.

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