Recipe of Andrew Copley Moroccan Style Carrot and Aubergine Tray Bake

Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, moroccan style carrot and aubergine tray bake. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Moroccan Style Carrot and Aubergine Tray Bake is one of the most popular of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Moroccan Style Carrot and Aubergine Tray Bake is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to prepare a few components. 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:

1. Make ready 3 tbsp olive oil
2. Get 2 medium aubergines, cubed approximately 2cm
3. Prepare 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. Prepare 1 red onion, cut into large chunks
9. Make ready 1/2 teaspoon ground cumin
10. Prepare 1/2 tsp cinnamon
11. Make ready 1/2 teaspoon paprika
12. Get 1 tsp salt
13. Get Flatbread
14. Take Greek yoghurt
15. Prepare Pomegranate seeds
16. Make ready Small handful fresh mint
17. Prepare Small handful fresh coriander

Steps 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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