Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, moroccan style carrot and aubergine tray bake. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Visit the Waitrose & Partners website for more vegetarian recipes and ideas. 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.
Moroccan Style Carrot and Aubergine Tray Bake is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Moroccan Style Carrot and Aubergine Tray Bake is something which I have loved my whole life.
To get started with this 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 can achieve it.
The ingredients needed to make Moroccan Style Carrot and Aubergine Tray Bake:
- Take 3 tbsp olive oil
- Prepare 2 medium aubergines, cubed approximately 2cm
- Take 300 g cherry tomatoes
- Prepare 1 tbsp rose harissa (optional for added spice)
- Make ready 1 (400 g) tin chickpeas
- Make ready 3 large carrots, cut into rounds
- Make ready 1 tin tomatoes
- Take 1 red onion, cut into large chunks
- Make ready 1/2 teaspoon ground cumin
- Take 1/2 tsp cinnamon
- Take 1/2 teaspoon paprika
- Prepare 1 tsp salt
- Make ready Flatbread
- Get Greek yoghurt
- Get Pomegranate seeds
- Make ready Small handful fresh mint
- Prepare Small handful fresh coriander
It's so simple, earthy and comforting I always go for a second bowl and the great. Finely grating the carrots and beets (both of them raw) helps them absorb the orange juice and spices, making for a vibrant, fresh counterpoint to the rich foods of the holiday table. To make the salad, tip the carrot into a bowl. Using a sharp knife, remove the zest and pith from the oranges, then cut into segments between membranes.
Instructions to make Moroccan Style Carrot and Aubergine Tray Bake:
- Preheat the oven to 220 degrees C
- In a large roasting tray, place the oil, aubergine cubes, salt, pepper, harissa, carrots, red onion and spices, toss to combine.
- Bake for 15 mins then mix again adding the cherry tomatoes.
- Bake for another 20 mins then add the tin tomatoes and the chickpeas and mix.
- Bake for 10 mins, or until everything is soft and cooked through.
- Adjust seasonings, adding more harissa for more heat or more spices, salt or pepper.
- Serve with a dollop of Greek yoghurt, a handful of pomegranate seeds and the chopped fresh herbs.
- Eat with flatbread if desired.
Chickpeas and carrots are stewed with piquant, aromatic seasonings including ginger, cinnamon, and the multi-spice know as ras el hanout. Although tagines are typically served with Moroccan bread for scooping everything up like a dip, you can break tradition and serve the chickpeas and carrots over a. Spread the almonds over a baking tray. Transfer to a heatproof bowl. (You can also toast these in the Heat oil in a deep frypan or wok over medium heat. Steam or microwave carrots until cooked.
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