Moroccan Style Carrot and Aubergine Tray Bake

Name: Moroccan Style Carrot and Aubergine Tray Bake
Yield: 4 servings
Cuisine: British
Ingredients: 3 tbsp olive oil; 2 medium aubergines, cubed approximately 2cm; 300 g cherry tomatoes; 1 tbsp rose harissa (optional for added spice); 1 (400 g) tin chickpeas; 3 large carrots, cut into rounds; 1 tin tomatoes; 1 red onion, cut into large chunks; 1/2 teaspoon ground cumin; 1/2 tsp cinnamon; 1/2 teaspoon paprika; 1 tsp salt; Flatbread; Greek yoghurt; Pomegranate seeds; Small handful fresh mint; Small handful fresh coriander

Izzy@ditching_the_apron @cook_20970117

A great warming and healthy dinner, full of veggies and not short of flavour! Works really well the next day, refrigerated (without toppings) then microwaved until heated throughout. A great dinner in or work lunch to fill you up in the cold weather #lunchinspo #dinnerinspo #lunchideas

Izzy@ditching_the_apron @cook_20970117

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Ingredients

4 servings

3 tbspolive oil
2medium aubergines, cubed approximately 2cm
300 gcherry tomatoes
1 tbsprose harissa (optional for added spice)
1 (400 g)tin chickpeas
3large carrots, cut into rounds
1 tintomatoes
1red onion, cut into large chunks
1/2 teaspoonground cumin
1/2 tspcinnamon
1/2 teaspoonpaprika
1 tspsalt
Flatbread
Greek yoghurt
Pomegranate seeds
Small handful fresh mint
Small handful fresh coriander

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Steps

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.