broiled tomato and eggplant

I made broiled tomatoes to go with breakfast the other day; a quick, simple, and perhaps non-traditional breakfast food that comes together VERY quickly. It's also a great way to use up summer tomatoes. Depending on your individual preference, you may wish to broil the tomatoes for a few minutes for a cooked tomato texture.

Broiled Tomatoes

Ripe tomatoes, cored and halved
Olive oil
Salt and pepper

1. Set the oven to broil, 500 degrees.
2. Place the tomatoes cut side up on a baking sheet.
3. Drizzle with olive oil and season liberally with salt and pepper.
4. Broil tomatoes for 1 minute.

I am by no means an expert on Japanese cuisine. I do know they have a delicious miso eggplant side dish, though the Japanese eggplant is often cooked until soft (and slightly mushy). Until I find a real recipe for this dish, I'll continue to play around with different combinations for the miso sauce. This is my latest version; I like the combination of sweet and salty:

Broiled Japanese Eggplant

Japanese eggplant, in 1/2 inch lengthwise slices
1 tbsp white miso
1 tbsp mirin
1/2 tsp honey

1. Set the oven to broil, 500 degrees.
2. In a small bowl, combine the miso, mirin, and honey and stir until combined.
3. Place eggplant slices onto a baking sheet, then brush the miso sauce over each eggplant slice.
4. Broil for 2-3 minutes, until slightly browned. At this point, the eggplant should still have a bit of firmness to it.

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