Monday, May 31, 2010

Chilled Roasted Eggplant & Garden Tomato Appetizer

I finally prepared & enjoyed a tomato from my garden.  The disappointing thing is after all that anticipation of enjoying the 1st fully vine ripened tomato, the evil bird (or something) beat me to the tasting!!  Anyway, since these tomatoes are all due to my compost that is all thanks to my worms' hard work for the past year, I decided to sacrifice what was left of this special 1st tomato to the well deserving worms!  I'm sure they enjoyed it & will in return provide me with bountiful future crops via their nourishing compost. 

On to the featured dish...

I roasted a long Japanese eggplant in my toaster oven, set to broil at 450F for about 40 minutes.  (I know my toaster oven is wimpy & takes a long time!)  Then I peeled away the skin & sliced the inside to serving portions & chilled it.  The seasonings was a simple 1/3 part each of GOOD shoyu, mirin (sweet sake) & water.  The tomatoes are sliced & the dish is finished with a little katsuo (dried & shaved bonito) & a few thin slices of shishito pepper.

Yummm I certainly enjoyed this home grown tomato!

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Rick Nakama (R) GRI SFR SRES
808.382.6761 M

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  1. aw too bad about that 1st tomato, this appetizer looks nice!

  2. Thanks Kat. I hope the worms are happy. :)

Thanks for your comments. I'll need to screen them first to make sure it's a family friendly comment.

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