Moroccan carrot
HB-7653 · Hand-built original
Baby carrots and aubergine batons roasted in paprika, cumin, ginger, turmeric and za'atar, served over tahini and dill yoghurt. Crisp fried aubergine trimmings, black sesame seeds and lemon zest top the dish.
Light meals & snacks1 hrVegetarianGluten-freeEgg-freeLow-Sodium
Main ingredient: olive oil
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 4 tbsp olive oil
- 2 garlic cloves, left whole and smashed
- ½ tsp paprika
- ½ tsp cumin
- ½ tsp ground ginger
- pinch ground cinnamon
- ½ tsp turmeric
- pinch cayenne pepper
- ½ tsp za'atar
- 2 bunches baby carrots, peeled and left whole
- 1 aubergine, chopped into 2¾ in batons, offcuts reserved
- pinch ras-el-hanout
- 3 tsp fresh dill, chopped
- 14fl oz natural yoghurt
- 1–2 tbsp tahini
- 1½oz black sesame seeds
- 1 lemon, zest only
Method
- Heat the oven to 350°F while you stir 2 tablespoons of the olive oil in a roasting dish with the smashed garlic cloves, paprika, cumin, ground ginger, cinnamon, turmeric, cayenne pepper and za'atar.
- Add the whole baby carrots and aubergine batons to the spiced oil, coat every piece thoroughly, and roast them for 20 to 30 minutes until the carrots are tender.
- Stir 2 teaspoons of the chopped dill through the natural yoghurt and tahini in a small bowl to make the sauce bed.
- Fry the reserved aubergine offcuts, chopped small, in the remaining olive oil until crisp, then toss them with the ras-el-hanout and the last of the dill.
- Tip the roasted carrots and aubergine into a serving bowl over the yoghurt, scatter the crisp aubergine trimmings across the top, and finish the Moroccan carrot dish with the black sesame seeds and lemon zest.
Prep: 30 min · Cook: 30 min
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).