Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, moroccan style carrot and aubergine tray bake. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Moroccan Style Carrot and Aubergine Tray Bake is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Moroccan Style Carrot and Aubergine Tray Bake is something that I’ve loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can have 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:

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

Instructions to make 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.

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