Eggplants make you happy
Eggplants remind me of sun, beaches and Mediterranean life. They are great as summer lunch on the balcony or under trees in the garden. Roasted in the oven until they are juicy and soft, covered with sweet peppers and you will melt away. Both vegetable variations can be prepared together, that’s very convenient and time saving. Eggplants are one of my favorites, which veggies are yours?
Cut each eggplant into 4-5 length slices. Dust each side with flour and place them in an oven-save form. Sprinkle the slices with olive oil. Season the eggplants with salt, black pepper and chili flakes. Place the sweet peppers in an oven-save form too. Bake both vegetables at 200°C or 400°F for 45 minutes in the oven. When cooked through take them out. Peel the sweet peppers and cut them into slices. Leave the eggplants in the tin. Add canned tomatoes on top. Season the tomatoes with salt, black pepper, chili flakes and herbs. Add grated parmesan. Place the sweet pepper slices on top. Place the eggplant again in the oven at 200°C and roast for another 15 minutes.
Serve the slices in plates. Sprinkle them with olive oil and black pepper. Garnish with herbs and edible flowers.
Shopping list for 4 serves: 4 eggplants, 2 yellow sweet peppers, salt, black pepper, herbs like thyme, basil and oregano, edible flowers, grated parmesan or vegan cheese, 1 can tomatoes, olive oil, flour.
Bon appetite, enjoy the eggplant snack, yours Chef’s Handyman team.