Roasted Aubergine & Middle Eastern Falafel Bake | Cauldron

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
• 4 tbsp vegan yoghurt
• 2 tbsp tahini
• 2 tbsp water
• Salt and black pepper to taste
• 1 tbsp flaked almonds, toasted
• 1 tbsp fresh mint, finely chopped
• 1 tbsp pomegranate seeds
• ½ tbsp orange zest
• ½ tsp sumac