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

Hello everybody, hope you’re 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 food recipes. This time, I’m gonna make it a 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 recent trending foods in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Moroccan Style Carrot and Aubergine Tray Bake is something that I have loved my entire life. They are nice and they look fantastic.

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

The most common moroccan tray material is metal. Slow cooked Chickpeas and veggie tagine recipe, delicious easy and flavourful dish from Morrocan Cuisine. 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.

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. Try this healthy recipe for Moroccan style carrots. Moroccan Chicken Pie or (B'stilla/Bastilla), is a sweet and savory chicken pie baked in crispy phyllo dough, and dusted with powdered sugar and cinnamon. Lemon & mint aubergine tagine with almond couscous.

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