Guide to Prepare Moroccan Style Carrot and Aubergine Tray Bake

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, moroccan style carrot and aubergine tray bake. One of my favorites. This time, I am going to 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 well liked of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Moroccan Style Carrot and Aubergine Tray Bake is something which I’ve loved my whole life.

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. These Moroccan Carrots are a favorite healthy and flavorful side dish.

To begin with this particular recipe, we have to prepare a few components. You can have moroccan style carrot and aubergine tray bake using 17 ingredients and 8 steps. Here is how you cook it.

Ingredients

The ingredients needed to make Moroccan Style Carrot and Aubergine Tray Bake:

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

Here is a dinner suggestion in case you are looking for a new recipe to try over the weekend. We first made this stew for lunch a few days ago. I'll admit that it was slightly over-ambitious as a lunch project, but it did tick all the right boxes for a late november meal. Meatball and mushroom tray bake with celery salsa.

Instructions

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.

Cooking the meatballs and vegetables in stock The aubergine makes these koftas rich and moist. Tagines are usually the main dish in Morocco, but this vegetarian version works equally well as a side to meat or poultry. A touch of honey adds complementary sweetness. When a recipe calls for chickpeas, the vast majority of Moroccans prefer to start with dried chickpeas rather than canned. This fantastic Roasted Moroccan Carrot vegetarian salad is packed full of spices and is hearty and satisfying enough to feed a crowd.

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