GRILLED TOMATOES AND SCRAMBLED EGGS, CHINESE-STYLE
Provided by Mark Bittman
Categories dinner, easy, lunch, quick, appetizer, side dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Start a gas or a charcoal grill; fire should be moderately hot and the rack about 4 inches from heat source. Core tomatoes and cut each into 3 or 4 thick slices. Brush them with one tablespoon sesame oil and sprinkle with salt and pepper.
- Grill tomatoes, turning once, until they are soft but not mushy. As they cook, use tongs to remove and discard their skins. You should be able to lift them from grill with a spatula without their falling apart.
- While tomatoes cool, put oil in a 10-inch skillet, preferably nonstick, and turn heat to medium-high. Add garlic and ginger and cook just until they sizzle. In a bowl, beat together tomatoes and eggs.
- Add tomato-egg mixture to skillet and cook, stirring almost constantly, until mixture forms soft curds, 5 to 10 minutes. Stir in remaining sesame oil and soy sauce. Garnish, if you like, with scallions, and serve.
Nutrition Facts : @context http, Calories 183, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 13 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 445 milligrams, Sugar 4 grams, TransFat 0 grams
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