1 tbsp SB approved margarine, divided
1 scallion, thinly sliced
1/4 tsp peeled, grated fresh ginger
1/2 to 1 teaspoon minced fresh hot red or green chile, seeded
1/4 tsp curry powder or to taste
1 tomato, seeded and chopped
2 large eggs
2 tsp milk
Salt and freshly ground black pepper
2 tsp chopped cilantro
Melt half of the margarine in a nonstick skillet over medium heat. Add scallion, ginger, and chile pepper. Cook and stir about 2 minutes, then add curry powder and chopped tomato. Continue to stir for about 1 more minute. Transfer to a plate.
Add remaining margarine to skillet if necessary to cook the eggs. If you have a good quality nonstick skillet you can skip the margarine. Combine the eggs and milk in a small bowl and whisk together with the salt and pepper. Pour mixture into skillet and stir until scrambled and almost set. Add vegetables back to the skillet and combine with the eggs. Add cilantro and toss mixture together. Transfer to plate to serve.
Serves 1
6 Japanese eggplants (1 1/2 lb. total), cut on a diagonal into 1-inch-thick slices
1 Tbsp vegetable oil
1/3 cup white miso
4 tsp finely grated peeled ginger
2 tsp toasted sesame oil
1 tsp reduced-sodium soy sauce
1 tsp distilled white vinegar
1/4 tsp freshly ground black pepper
3 tsp sesame seeds, divided
3 Tbsp thinly sliced scallions, divided
Preheat oven to 425*F. Line a baking sheet with parchment paper or non-stick foil.
Place eggplant slices on baking sheet and brush both sides with oil. Roast until tender, about 20 minutes, turning eggplant over about halfway through. Remove from oven.
Move rack to upper third of oven and preheat the broiler.
In a bowl, combine miso, ginger, sesame oil, soy sauce, vinegar, black pepper, half of the sesame seeds, and 1 tablespoon of the scallions. Spread mixture over the tops of the eggplant slices.
Return eggplant to oven and place under broiler. Broil for about 4 minutes or until eggplant is golden and slightly charred. Remove from oven and transfer to serving plate. Sprinkle eggplant with remaining sesame seeds and scallion slices.
Serves 4
