Vegan recipe

Vegan Roasted Aubergine and Middle Eastern Falafel Bake

Prep 10 mins
Cook 30 mins
Serves 4

This delicious and flavourful one pan meal embraces all the wonderful flavours of the Middle East. Pomegranate roasted aubergine is the perfect pairing for Cauldron Middle Eastern Falafels. The playful garnishes add acidity, sweetness and texture, which will impress any guest.

Middle Eastern Falafels Find out more

Ingredients

1 pack of Cauldron Middle Eastern Falafels
2 aubergines, sliced into 1cm thick rounds
2 tbsp olive oil
2 tbsp pomegranate molasses
1 tbsp red wine vinegar
3 garlic cloves, crushed
¼ tsp salt
¼ tsp ground black pepper

For the tahini yoghurt:
4 tbsp vegan yoghurt
2 tbsp tahini
2 tbsp water
Salt and black pepper to taste

To serve:
1 tbsp flaked almonds, toasted
1 tbsp fresh mint, finely chopped
1 tbsp pomegranate seeds
½ tbsp orange zest
½ tsp sumac

Method

  1. Preheat your oven to 200 C. Line a baking tray with greaseproof paper.
  2. Lay the aubergine slices evenly on the baking tray. Mix together the olive oil, pomegranate molasses, red wine vinegar, garlic, salt and pepper. Brush the aubergines with the marinade. Place in the oven and bake for 15 minutes.
  3. Remove the Cauldron Middle Eastern Falafels from their packaging, and place these in the oven with the aubergines. Bake for a further 12 minutes.
  4. Meanwhile, to make the tahini yoghurt, mix all ingredients together and stir until combined. Set aside.
    When the aubergine and falafels are cooked, remove from the oven. # To serve, drizzle with the tahini yoghurt and garnish with flaked almonds, mint, pomegranate seeds, orange zest and sumac.