Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, moroccan style carrot and aubergine tray bake. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Moroccan Style Carrot and Aubergine Tray Bake is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. Moroccan Style Carrot and Aubergine Tray Bake is something that I’ve loved my entire life. They are fine and they look wonderful.
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 recipe, we have to 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:
- Get 3 tbsp olive oil
- Prepare 2 medium aubergines, cubed approximately 2cm
- Make ready 300 g cherry tomatoes
- Make ready 1 tbsp rose harissa (optional for added spice)
- Make ready 1 (400 g) tin chickpeas
- Prepare 3 large carrots, cut into rounds
- Get 1 tin tomatoes
- Prepare 1 red onion, cut into large chunks
- Take 1/2 teaspoon ground cumin
- Take 1/2 tsp cinnamon
- Make ready 1/2 teaspoon paprika
- Get 1 tsp salt
- Get Flatbread
- Prepare Greek yoghurt
- Prepare Pomegranate seeds
- Make ready Small handful fresh mint
- Get 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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