This recipe combines the flavours and textures of the new Mediterranean from Morocco to Turkey using the sweet and fruity yet richly spiced Cauldron Moroccan Falafels to top delicious creamy baked aubergine lightly scattered with pomegranate seeds.
½ pack Cauldron Moroccan Falafel Bites
1 large aubergine, halved lengthways
1 tbsp olive oil
2 shallots, sliced
1 clove of garlic, crushed
1 small carrot, diced
¼ tsp ground cinnamon
¼ tsp ground allspice
1-2 tsp harissa paste
1 tsp pink peppercorns
6 tbsp vegetable stock, dissolve as per pack instructions
2 tbsp toasted pumpkin seeds
2 tbsp crumbled vegetarian Feta
50g pomegranate seeds
Small bunch of parsley, chopped
Preheat the oven to 200°C.
Place the aubergine halves on a baking tray and cook for 15 minutes until softened. Allow to cool for 5 minutes then scoop out a little of the centre to make space for the filling.
Preheat the olive oil in a pan and fry the shallot, garlic and carrot for 3-4 minutes until softened. Add the ground spices and cook for 1-2 more minutes.
Stir in the harissa paste, peppercorns and vegetable stock and cook until most of the liquid has evaporated.
Spoon this over the aubergine halves, sprinkle over the pumpkin seeds, crumbled Cauldron Moroccan Falafels and feta and bake for 20 minutes.
Sprinkle the pomegranate seeds and parsley over just before serving.