Moroccan carrot
Toss carrots and aubergine with oil, cinnamon, paprika, zaatar and cumin, then roast and serve on a bed of tahini and dill yoghurt for a delicious Middle Eastern sharing dish.
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
- ½ tsp zaatar
- 2 bunches baby carrots, peeled and left whole
- 1 aubergine, chopped into 7cm batons, offcuts reserved
- pinch ras el hanout
- 3 tsp fresh dill, chopped
- 400ml/14fl oz natural yoghurt
- 1–2 tbsp tahini
- 40²µ/1½´Ç³ú black sesame seeds
- 1 lemon, zest only
Method
Preheat the oven to 180C/350F/Gas 4.
In a roasting dish, combine the 2 tablespoons of the oil oil, garlic, paprika, cumin, ginger, cinnamon, turmeric, cayenne and zaatar. Add the carrots and aubergine, making sure they’re properly coated in the oil and spices. Roast in the oven for 20–30 minutes, until the carrots are tender.
In a small bowl, mix 2 teaspoons of the dill with the yoghurt and tahini.
Chop the off cuts of aubergine into small pieces and fry in the remaining olive oil until crisp. Add the ras el hanout and dill to finish.
Tip the roasted carrots and aubergines into a serving bowl, top with the yoghurt, aubergine trimmings and sprinkle with the black sesame seeds and lemon zest.