Eggplant with Japanese-style Scrambled Eggs

THIS AUTHOR DOES NOT PERMIT “RE-BLOGGING” WITHOUT PRIOR WRITTEN CONSENT.
                                                                                                           
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One of my favorite summer vegetable dishes in Hiroko Shimbo’s book, The Japanese Kitchen, features splendid fresh tomatoes and steamed eggplant. Steaming small Japanese eggplant transforms the flesh into a creamy sweet treat. I expected this vegetable dish to be as delicious, and perhaps it is. J enjoyed it. But the grey-tan mushy look of the dish put me off.

No worries readers! Missing part of a meal now and then won’t cause me to blow away in the wind…
Suggestions: Add the soy sauce to the eggplant rather than to the eggs; they would look much better if they were yellow.
Also, find small eggplants with thin skins: a bit of darker color in the mix would make a more interesting dish.

Eggplant with Japanese-Style Scrambled Eggs
Nasu to Iritamago no Sarade

from The Japanese Kitchen
•250 Recipes in a Traditional Spirit•
by Hiroko Shimbo
page 265
serves 2 to 3

  • 6 Japanese eggplants, stemmed (use common sense if your eggplants are large, think how much three people will eat!)
  • 1 teaspoon sesame oil
  • 3 large eggs, beaten
  • 2 green onions, both white and green, minced
  • 1 ½ Tablespoons shoyu (soy sauce)
  • 1 Tablespoon sugar
  • 4 Tablespoons vegetable oil, divided (or butter if you are serving this at room temperature rather than chilled)

Steam the eggplants in a bamboo or metal steamer with plenty of water at high steam production. 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, toss with sesame oil, then chill in the fridge. The eggplants I used had very tough skin so I pulled the meat of the vegetable away. (meat??) If you are lucky enough to have small thin-skin eggplants, then this salad would look much nicer…
Combine the beaten eggs, minced onion, soy sauce, sugar and vegetable oil (or melted butter).
Heat 1 Tablespoon vegetable oil over high heat until hot. Add the egg mixture and cook over high heat, stirring with a wooden spoon, until 80% done.
Serve the eggplant topped with hot eggs.
Cooking note: the eggs would be more yellow if you add the shoyu to the eggplant while it is chilling. Or add shoyu to the dish just before serving.

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2 thoughts on “Eggplant with Japanese-style Scrambled Eggs

    • I have not used Splenda, but from what I read it should work. It is not a lot of sugar: more a seasoning than an integral part of the way the recipe cooks. Like you don’t caramelize or candy it in order for the recipe to work.

      It is the color that put me off: not pretty with the shoyu mixed with the eggs! I could have added some nice red tomato slices. Let me know if you like it?

      I did think I would enjoy this recipe — but my stress level is a bit high right now and simple things put me off eating.

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