Pre-heat the oven to 180°C, fan 160°C, gas mark 4. Place the aubergines on a baking tray and bake for 20 minutes, then add the tomatoes and half of the oil and cook for a further 20 minutes.
Remove the aubergines and tomatoes from the oven and leave until cool enough to handle.
Using a sharp knife halve the aubergines, scoop out the flesh and chop to a pulp.
Skin the tomatoes, deseed and then roughly chop.
Heat the remaining oil in a heavy based pan, add the garlic and fry until it begins to colour, stirring constantly. Add the cumin, harissa and lemon juice and cook for a further minute. Season with salt and freshly ground black pepper.
Add the aubergines, tomatoes and half the herbs and cook over a medium heat for 5 minutes.
Heat the pack of Cauldron falafels following the back of pack instructions.
Stir in the remaining herbs and serve with Cauldron falafels and warm naan or flat breads.
*All information included in this recipe has been provided by Quorn Foods.