Fall stuffed eggplants, oven roasted dishes, light, easy and great in taste, fall recipes published in the Chef’s Handyman food blog

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Fall stuffed eggplants, oven roasted dishes, light, easy and great in taste, fall recipes published in the Chef’s Handyman food blog

Fresh from the market, lucky those with an own vegetable garden! Consider the beauty of the violet colors of eggplants. Pumpkins and eggplants are my starlets, especially in fall. Both vegetables are perfect basics. The same recipe may be used as starter, main course or aperitif. Oven cooked vegetables are perfect in texture and taste. Roasted in their own juice will give an unbeatable taste. May you smell it? Mhhhhh….!

Chef’s Handyman tip: Roasted smash wedges

Chef’s Handyman Roasted Squash Wedges

To make wedges, cut pumpkins into wedges. Remove core. Prepare baking sheet with parchment paper. Place the slices on baking sheet. Sprinkle the wedges with olive oil. Season the pumpkin slices with salt, Ras-el-Hanout and black pepper. Roast in oven at 200°C or 400°F for 20-25 minutes or until soft.

Place on plates, garnish with parsley, season the wedges to taste with salt and black pepper.

Chef’s Handyman tip: Squash wedges can be serves as aperitif or as side dish. When served as aperitif, add humus or radish sauce.

Shopping list for 4 serves:
Vegetables: 2-3 small or middle sized pumpkins
Spices: Salt, black pepper, Ras-el-Hanout
Oil: Olive oil
Herbs: Parsley

Chef’s Handyman’s favorite: Stuffed eggplants

Chef’s Handyman Stuffed Eggplants

Directions, cut eggplants in half, hollow them out. Combine chickpeas with the tomato sauce. Add chopped garlic, chili and spices. Stuff the eggplants with the tomato sauce. Sprinkle with olive oil. Add thyme. Place the eggplants in oven proved forms. Roast the stuffed eggplants in the oven for 20-30 minutes, or until cooked through. Sprinkle them from time to time with olive oil.

Chef’s Handyman tip: The dish can be served hot and cold.

Shopping list for 4 serves:
Vegetables: 4 eggplants
Tomato Sauce: 2 cans or 1 glass of homemade one (recipe search for tomato sauce)
Canned Ingredients: 1-2 cups chickpeas
Spices: Chili, garlic, Jeera, salt, black pepper
Oil: Olive oil
Herbs: Thyme

Have a great weekend, yours Chef’s Handyman team!

Outlook of the next blog post published in the Chef’s Handyman food blog: Chia Seeds.

Fall stuffed eggplants, oven roasted dishes, light, easy and great in taste, fall recipes published in the Chef’s Handyman food blog