grilled tomatoes and scrambled eggs, chinese-style |
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 |
1/4 cup minced scallions, optional |
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. |
