I'm looking closer at personal-sized proteins and serving them whole. Thai eggplant is another great example. What if we stuffed them with other meats and fish before roasting them, to make an even greater presentation and impart flavor from surrounding vegetable?
Above I've roasted two baby pumpkins @ 350F for about 1 hour.
One with licorice/chili oil/brown sugar
The other with nothing.
Cut 'em open. Handheld enjoyment with a little salt a long the way