Roasted nightshades

In our weekly farmers’ market basket, we got approximately one buttload of tomatoes. Since these vegetable-ish fruits are not usually very prominent in our Japanese-based fare, we’ve been brainstorming ways to use them up. Yusuke made good progress with this dish.

First, he lightly scored a circle around the tops of the eggplants and tomatoes and then roasted them (in separate pans) in a 450 degree F oven for about 10 minutes.

When done, he immediately put them in a bowl of cold water, which allowed him to easily slide off the skin.

He chopped up everything and arranged it on plates, topped with chopped raw green onions, ginger, and soy sauce. (The original recipe that inspired this called for shisho, ginger, and myoga, but we had to make due with substitutes…)

The tomatoes were very sweet and the eggplant very juicy. Huzzah for summer.

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