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Baked Aubergine with Moroccan Falafel Crumb

Baked Aubergine with Moroccan Falafel Crumb

  • cauldron-prep-icon

    Prep

    15 minutes

  • cauldron-cook-icon

    Cook

    25 minutes

  • cauldron-serves-icon

    Serves

    2

  • cauldron-cuisine-icon

    Cuisine

    Mediterranean

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.

  • Prep

    15 minutes

    cauldron-prep-icon
  • Cook

    25 minutes

    cauldron-cook-icon
  • Serves

    Serves 2

    cauldron-serves-icon

Ingredients

Ingredients
Method

Ingredients

  • 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

Method

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.