Roasted Pumpkin and Chinese Eggplants with Moro Vincotto by Lucy Giardina @littlebirdie.bleu


Tick off the ingredients as you buy them

  • 1/2 Butternut pumpkin (with seeds)
  • 8 Chinese eggplants, cut in half
  • A handful of flowering Rosemary
  • Moro Frutal Extra virgin Olive Oil
  • Moro Fig Vincotto
  • Salt & Pepper to taste

Place chopped veggies and rosemary into baking tray and cover generously with Moro Frutal Extra Virgin Olive Oil and Moro Fig Vincotto.
Season with salt and pepper and cook at 150 degrees for 2 hours, turning veggies half way through.
The trick here is to cook the vegetables slow and low, allowing them to gently marinate and caramelise in the gorgeous Fig Vincotto.
Thanks to Lucy Giardina @littlebirdie.bleu for this great recipe. For more inspiration visit: Instagram @littlebirdie.bleu