Grilled Tomatoes And Scrambled Eggs, Chinese-Style

1. 1

   Start a gas or a charcoal grill; fire should be moderately hot and the rack about 4 inches from heat source.

2. 2

   Core tomatoes and cut each into 3 or 4 thick slices.

3. 3

   Brush them with one tablespoon sesame oil and sprinkle with salt and pepper.

4. 4

   Grill tomatoes, turning once, until they are soft but not mushy.

5. 5

   As they cook, use tongs to remove and discard their skins.

6. 6

   You should be able to lift them from grill with a spatula without their falling apart.

7. 7

   While tomatoes cool, put oil in a 10-inch skillet, preferably nonstick, and turn heat to medium-high.

8. 8

   Add garlic and ginger and cook just until they sizzle.

9. 9

   In a bowl, beat together tomatoes and eggs.

10. 10

    Add tomato-egg mixture to skillet and cook, stirring almost constantly, until mixture forms soft curds, 5 to 10 minutes.

11. 11

    Stir in remaining sesame oil and soy sauce.

12. 12

    Garnish, if you like, with scallions, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.