Grilled Tomatoes And Scrambled Eggs, Chinese-Style

Ingredients

• 3 or 4 ripe tomatoes
• 2 tablespoons dark sesame oil
• Salt and pepper
• 3 tablespoons neutral oil like corn or canola
• 1 teaspoon minced garlic
• 1 tablespoon minced ginger
• 6 eggs
• 2 teaspoons soy sauce, or to taste
• ¼ cup minced scallions, optional

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    571 calories; 49 grams fat; 8 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 14 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 21 grams protein; 558 milligrams cholesterol; 517 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 to 4 servings

Preparation

1. 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.
2. 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.
3. 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.
4. 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.

30 minutes