Recipe of Super Quick Homemade Moroccan Style Carrot and Aubergine Tray Bake

Hey everyone, it is me again, Dan, welcome to our recipe page. 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’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 in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Moroccan Style Carrot and Aubergine Tray Bake is something that I’ve loved my whole life. They are fine and they look fantastic.

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To get started with this 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 cook it.

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

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

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.

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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