Roasted Aubergine & Middle Eastern Falafel Bake
Bring a load of colour to your plate (and your palate). With tahini, pomegranate, flaked almonds and Middle Eastern Falafels, it’s a rainbow of flavour. Bamboozle your tastebuds with this Vegan Roasted Aubergine and Middle Eastern Cauldron Falafel Bake.
Made with our Middle Eastern Plant-Based Falafels
Ingredients:
1 x 200g pack 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:
Preheat your oven to 200°C. Line a baking tray with greaseproof paper.
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.
Remove the Cauldron Middle Eastern Falafels from their packaging, and place these in the oven with the aubergines. Bake for a further 12 minutes.
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.
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Fancy an Indian? Thai? Peruvian? Our recipes take inspiration from every nation. Veggie or vegan, quick hits or fancy plants creations, we’ve got you. Take a bite… and another!
