Baked Aubergine with Moroccan Falafel Crumb

Savour the flavours of North Africa with this vegetarian-friendly baked aubergine topped with pieces of falafel

  • Serves: 4
cal 341
Baked Aubergine with Moroccan Falafel Crumb
  • 180g pack Cauldron Moroccan Spiced Falafel Bites, broken into large pieces
  • 2 large aubergines, halved lengthways
  • 2 tbsp olive oil
  • 4 shallots, sliced
  • 2 garlic cloves, crushed
  • 2 small carrots, diced
  • ½ tsp ground cinnamon
  • ½ tsp ground allspice
  • 2-4 tsp harissa paste
  • 2 tsp pink peppercorns
  • 180ml reduced-salt vegetable stock
  • 4 tbsp toasted pumpkin seeds
  • 4 tbsp crumbled feta cheese
  • 100g pomegranate seeds
  • Small bunch parsley, chopped

Nutrition: per serving

  • cal341
  • fat19.5g
  • sat fat4.5g
  • carbs29.7g
  • sugar13.3g
  • fibre11.7g
  • protein11.5g
  • salt1g

Ingredients

  • 180g pack Cauldron Moroccan Spiced Falafel Bites, broken into large pieces
  • 2 large aubergines, halved lengthways
  • 2 tbsp olive oil
  • 4 shallots, sliced
  • 2 garlic cloves, crushed
  • 2 small carrots, diced
  • ½ tsp ground cinnamon
  • ½ tsp ground allspice
  • 2-4 tsp harissa paste
  • 2 tsp pink peppercorns
  • 180ml reduced-salt vegetable stock
  • 4 tbsp toasted pumpkin seeds
  • 4 tbsp crumbled feta cheese
  • 100g pomegranate seeds
  • Small bunch parsley, chopped
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Method
  • Preheat the oven to 200°C/fan 180°C/ Gas 6.
  • 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.
  • Heat the oil in a non-stick pan and fry the shallots, garlic and carrots for 3-4 minutes until softened. Add the cinnamon and allspice 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 the vegetable and spice mixture over the aubergine halves. Sprinkle over the pumpkin seeds, the falafel pieces and the feta and bake for 20 minutes.
  • Sprinkle over the pomegranate seeds and parsley just before serving.

Cook’s tip
Why not use the aubergine flesh that you remove from the shells to make a dip? Combine with a drizzle of olive oil and crushed garlic, lemon zest and juice, chopped coriander and black pepper to taste.

This recipe was taken from Cauldron Foods.

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Nutrition: per serving

  • cal341
  • fat19.5g
  • sat fat4.5g
  • carbs29.7g
  • sugar13.3g
  • fibre11.7g
  • protein11.5g
  • salt1g

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All of our recipes are accredited by Juliette Kellow, registered dietitian.