Ten Minutes to Preparing Perfect Moroccan Style Carrot and Aubergine Tray Bake

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Moroccan Style Carrot and Aubergine Tray Bake

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Here are the ingridients that are required to make a remarkably good Moroccan Style Carrot and Aubergine Tray Bake:

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

Ready with the ingridients? Here are the instructions on producing 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..

This fantastic Roasted Moroccan Carrot vegetarian salad is packed full of spices and is hearty and satisfying enough to feed a crowd. I've got another veggie in the line-up for you today. Roast aubergine and tomato bake with rocket and walnut. Spread out the aubergine slices on two or three baking trays lined with baking paper. Moroccan cooking made simple and easy.

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