Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, moroccan style carrot and aubergine tray bake. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Moroccan Style Carrot and Aubergine Tray Bake is one of the most popular of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Moroccan Style Carrot and Aubergine Tray Bake is something that I have loved my whole life.
This sweet and savoury carrot and chickpea traybake is Hemsley and Hemsley's healthy take on halwa. Transfer the mixture to the prepared baking tray, spreading and smoothing it into an even layer using a palette knife. Chickpeas and carrots are stewed with piquant, aromatic seasonings including ginger, cinnamon and the exotically flavored ras el hanout.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook 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:
- Get 3 tbsp olive oil
- Get 2 medium aubergines, cubed approximately 2cm
- Take 300 g cherry tomatoes
- Take 1 tbsp rose harissa (optional for added spice)
- Take 1 (400 g) tin chickpeas
- Take 3 large carrots, cut into rounds
- Prepare 1 tin tomatoes
- Take 1 red onion, cut into large chunks
- Take 1/2 teaspoon ground cumin
- Make ready 1/2 tsp cinnamon
- Get 1/2 teaspoon paprika
- Get 1 tsp salt
- Make ready Flatbread
- Make ready Greek yoghurt
- Get Pomegranate seeds
- Make ready Small handful fresh mint
- Prepare Small handful fresh coriander
This is a really easy tray-bake way of making carrot cake. Putting a marzipan carrot on each little cube makes them look extra-sweet. 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. Moroccan-spiced tomato stew with roasted eggplant, smoky spices, and chickpeas!
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.
An incredibly comforting, satisfying I am also always looking for ways to cook aubergine- this recipe was definitely up there at the top. I love how you have written the method too explaining why everything is added. Moroccan eggplant (aubergine) in chermoula or Bdenjal Mchermel is an easy cooked salad or side dish which can be made ahead of time and served later. However, many years ago my family replaced frying with baking. This method of cooking is much healthier and it intensifies flavors.
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