Moroccan Style Carrot and Aubergine Tray Bake

Ingredients of Moroccan Style Carrot and Aubergine Tray Bake

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

Moroccan Style Carrot and Aubergine Tray Bake step by step

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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