Ingredients

Falafel served with Spicy Aubergine & Tomato Salad

Perfect little veggie bites - ideal for meat eaters or vegetarian alike. Serves 2-3 for a starter or 6 as pre meal canapés.

Heat the oven to 180°C/350°F/gas mark4. Put the aubergines on a baking tray and bake for about 40 minutes until soft when pressed. Place the tomatoes in an ovenproof dish, pour over half the olive oil and place them in the oven for 20 minutes.
Remove the aubergines and tomatoes from the oven and leave until cool enough to handle. Using a sharp knife cut the aubergines in half and scoop out the flesh and chop it to a pulp. Skin the tomatoes, cut them in half to scoop out the seeds and chop the flesh into a pulp.
Heat the rest of the oil in a heavy based pan, add the garlic and fry until it begins to colour, stirring constantly. Add the tomatoes and harissa and cook over a medium heat for 5-8 minutes until thick and pulpy.
Add the aubergines, parsley and coriander. Stir in the lemon juice and cumin then season with salt and freshly ground black pepper.
Tip into a serving dish and serve warm or at room temperature with the falafel which have been heated in the oven at 200°C for 8 minutes and some warm pitta breads.