Simple Way to Prepare Speedy Moroccan Style Carrot and Aubergine Tray Bake

Hey everyone, hope you are having an amazing day today. 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. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Moroccan Style Carrot and Aubergine Tray Bake is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Moroccan Style Carrot and Aubergine Tray Bake is something which I’ve loved my whole life.

To begin with this recipe, we must 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. Get 2 medium aubergines, cubed approximately 2cm
3. Get 300 g cherry tomatoes
4. Make ready 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. Take 1/2 teaspoon ground cumin
10. Make ready 1/2 tsp cinnamon
11. Make ready 1/2 teaspoon paprika
12. Prepare 1 tsp salt
13. Prepare Flatbread
14. Get Greek yoghurt
15. Make ready Pomegranate seeds
16. Get Small handful fresh mint
17. Get 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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