SERVES 2 AS MAIN, 4 AS SIDE

PREP TIME: 15 MINS

COOK TIME: 3O TO 35 MINS

½ JAP PUMPKIN, SLICED LONGWAYS

4 LEBANESE EGGPLANTS, SLICED LONGWAYS

1 BUNCH SAGE

3 TO 4 GARLIC CLOVES, SMASHED

25G BUTTER

1 POMEGRANATE, ARILS REMOVED

1 TBSP PINE NUTS, TOASTED OVER THE STOVE

2 TSP DUKKAH, OPTIONAL

2 TSP HONEY

2 FRESH MOZZARELLA BALLS

EXTRA VIRGIN OLIVE OIL

BALSAMIC VINEGAR

SALT & PEPPER

BAKING DISH

BAKING PAPER

BARBEQUE OR GRILL PAN

PREHEAT YOUR OVEN TO 180 FAN FORCED
ARRANGE YOUR SLICED PUMPKIN IN A BAKING DISH, DRIZZLING WITH OLIVE OIL AND A CRACK OF SALT AND PEPPER
BAKE FOR AROUND 25-30 MINUTES OR UNTIL 80 TO 85% ROASTED (FINISHING OFF IN PAN)
SLICE YOUR EGGPLANT LONGWAYS, ARRANGING IN A DISH OR ON A TRAY, DRIZZLING WITH OLIVE OIL, BALSAMIC VINEGAR AND A CRACK OF SALT AND PEPPER
EITHER COOK ON A GRILL PAN OR ON YOUR BARBEQUE UNTIL CHARRED AND CARAMELISED
DESEED YOUR POMEGRANATE IN QUARTERS, GENTLY USING YOUR FINGERS TO MASSAGE THE ARILS FREE FROM THE FLESH. STRAIN WATER AND SET ASIDE
TOAST YOUR PINE NUTS IN A FRY PAN OVER MEDIUM HEAT FOR A MINUTE OR TWO. SET ASIDE
REMOVE YOUR PUMPKIN FROM THE OVEN AND DRIZZLE HONEY ALL OVER
IN A LARGER FRY PAN, DRIZZLE A TEASPOON OF OLIVE OIL BEFORE ADDING YOUR PUMPKIN AND EGGPLANT. ADD BUTTER, SMASHED GARLIC AND SAGE LEAVES, TOSSING TOGETHER
REMOVE GARLIC, FINELY CHOP WITH A KNIFE AND THEN ADD BACK TO COMBINE
TURN OFF HEAT
TEAR AND SCATTER MOZZARELLA ON YOUR DISH OF CHOICE
ARRANGE THE VEGETABLES ON TOP, FINISHING WITH THE POMEGRANATE, TOASTED PINE NUTS, SAGE LEAVES AND A SPRINKLE OF DUKKAH – ENJOY!

Autumn Vegetables

Lemon Olive Oil Cake