moroccan roasted vegies
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My boys have always been easy eaters. Our family dinners did not have to have camouflaged vegetables such as broccoli trees or carrots grated mince beef. Veggies have always been enjoyed and eaten with gusto. But one vegetable that has never been a real favourite with my boys is Eggplant. But last night I baked a dish that made eggplant so tasty that there was not one complaint at the table…..Tasty Moroccan veggies.
This recipe is a combination of a couple of recipes that I found for baked middle eastern veggies. Its colourful, rich, and has quite an exotic taste, which is enhanced when served with a wedge of lemon and a large dollop of plain yoghurt.
- 1 Spanish onion cut in half and sliced thickly
- 1 red capsicum sliced in strips
- 1 zucchini sliced thickly
- 2 large tomatoes cut in quarters
- 1 small eggplant
- 1 can chickpeas, drained
- 3 cloves garlic, crushed
- 4 tablespoons olive oil
- juice of 1 lemon
- 1 heaped tablespoon cumin
- 1 1/2 teaspoons turmeric
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons paprika
- 1/4 teaspoon cayenne pepper
- 2 teaspoons salt
WHAT YOU NEED TO DO
- Preheat oven to 190 degrees
- Cut eggplant into thick slices, salt both sides and place in colander to drain for 10 minutes. Then rinse and pat dry and cut slices into quarters
- Mix the oil, lemon juice and spices in a small jug
- Prepare a large flat baking sheet with baking paper and spray the paper with canola oil spray
- Place veggies into a large bowl and coat with the spice, juice and oil mixture. Then place onto the baking tray and drizzle with a little more olive oil.
- Bake for 20 minutes then stir veggies around and bake for a further 20 minutes. The veggies should be soft and golden when ready
- Serve over couscous with a dollop of plain yoghurt and a sprinkle of coriander.
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