Set your meat-free night alight (not literally) when you get these bowls on the table in just 30 short minutes. Pulsing with goodness, it's a fresh jumble of lentils, golden eggplant and peppery rocket. Mix it all around with the tzatziki or keep it on the side for dipping, if that's your style, and be delighted with yourself.
Preheat oven to 200°C fan-forced. Cut eggplant into 2cm pieces.
Heat 20ml (1 tablespoon) oil in a frypan over medium-high heat. Add eggplant and a pinch of salt and cook, stirring occasionally, for 5–6 minutes or until eggplant is soft and caramelised. Sprinkle over Seventh Heaven Spice Blend and cook for a further 30 seconds. Remove from frypan and set aside to cool slightly.
In a bowl big enough to fit the salad, combine red wine vinegar, pomegranate molasses, remaining olive oil, salt and pepper. Stir to combine.
Drain and rinse lentils. Cut tomatoes into bite-size pieces. Peel and finely chop eschalot. Place tomato, eschalot and dressing in a bowl, stir to combine and set aside to marinate for 2–3 minutes.
Place falafels on a lined baking tray and bake for 8 minutes or until warmed through.
Add rocket, eggplant and lentils to tomato mixture and mix to combine. Divide salad and falafels between bowls and serve with tzatziki.