Eggplant with Japanese-Style Scrambled Eggs

Name: Eggplant with Japanese-Style Scrambled Eggs (Nasu to Iritamago no Sarada)
Cuisine: Japanese
Ingredients: 6 Japanese eggplants or Italian eggplants, stemmed; 6 Japanese eggplants or Italian eggplants, stemmed; 1 teaspoon sesame oil; 3 large eggs, beaten; 2 scallions, both green and white parts, minced; 1½ tablespoons shoyu (soy sauce); 1½ tablespoons shoyu (soy sauce); 1 tablespoon sugar; 4 tablespoons vegetable oil or melted butter; 4 tablespoons vegetable oil or melted butter

Nasu to Iritamago no Sarada

Preparation info

Yields
2 to 3
servings

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

This is my mother’s favorite summertime salad. The steamed eggplants and scrambled eggs are excellent companions.

Ingredients

6 Japanese eggplants or Italian eggplants, stemmed
1 teaspoon sesame oil
3 large

Asia
Japan
Side dish
Vegetarian
Summer

Method

Have ready a bamboo or metal steamer with plenty of water at high steam production. In a bowl, toss the eggplants with the sesame oil. Steam the eggplants until soft, 15 minutes.

Remove the eggplants from the steamer, and let them cool to room temperature. Cut the eggplants into long strips, and chill them in the refrigerator.

Arrange the chilled eggplants on a serving platter.