Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, moroccan style carrot and aubergine tray bake. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Zaalouk is a Moroccan salad, also popular throughout the Maghreb, which is often prepared with eggplant. In Arabic, zaalouk means 'purée' or can also be translated as 'something soft'. The most popular zaalouk is aubergine-based, but there are several adaptations: Pepper zaalouk: zaalouk alfilfil.
Moroccan Style Carrot and Aubergine Tray Bake is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Moroccan Style Carrot and Aubergine Tray Bake is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can have 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:
- Prepare 3 tbsp olive oil
- Make ready 2 medium aubergines, cubed approximately 2cm
- Make ready 300 g cherry tomatoes
- Make ready 1 tbsp rose harissa (optional for added spice)
- Prepare 1 (400 g) tin chickpeas
- Take 3 large carrots, cut into rounds
- Make ready 1 tin tomatoes
- Make ready 1 red onion, cut into large chunks
- Make ready 1/2 teaspoon ground cumin
- Make ready 1/2 tsp cinnamon
- Prepare 1/2 teaspoon paprika
- Make ready 1 tsp salt
- Make ready Flatbread
- Take Greek yoghurt
- Take Pomegranate seeds
- Take Small handful fresh mint
- Take Small handful fresh coriander
Put the chopped onions, potatoes, carrots and vine tomatoes in a heavy-based deep pan. Carefully add the aubergine cubes to the hot oil. Season well with salt and pepper, add the diluted rose harissa and toss everything together. When the time is up, stir the contents to make sure all sides of the aubergine cubes are roasting.
Steps 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.
Put the peppers, sweet potatoes, red onions, whole cherry tomatoes, harissa spice mix, oil and a generous amount of salt and pepper on a large. Stir in the cherry tomatoes and sit the halloumi slices on top. Sprinkle over the cumin seeds and chilli flakes, if using. This curry is full of veggies: sweet potato, eggplant, spinach, zucchini, red and green bell peppers, carrots, and onion. It's mixed with blanched almonds, chickpeas, raisins, and spices.
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