Prep: 30 minutes
Cook: 15 minutes
Servings: 6 main-dish
Note: Four cups roughly chopped kale or cabbage or bok choy can be substituted for the broccoli rabe. I like to add 1 1/2 cups steamed edamame, small lima beans or peas to the wok with the rice.
1 medium eggplant, about 1 pound
2 tablespoons olive oil or garlic-flavored oil
1/4 teaspoon salt
2 large eggs
¼ cup each: reduced-sodium soy sauce, balsamic vinegar
¼ to 1/2 teaspoon crushed red pepper flakes
3 tablespoons expeller-pressed canola oil, safflower oil or peanut oil
8 ounces broccoli rabe or rapini, tough ends trimmed, cut into 2-inch lengths
½ red bell pepper, cut into 1/4-inch dice
1 pound bay scallops, patted dry
3 green onions, finely chopped
3 cloves garlic, finely chopped
6 cups chilled, cooked brown or white rice
Chopped fresh chives
1Heat broiler. Cut eggplant into 1/2 inch thick rounds. Brush both sides with olive or garlic oil; sprinkle with salt. Broil 4 inches from heat source until golden, about 3 minutes. Flip; broil the other side until golden. Cool; cut into 1/2-inch pieces.
2Beat eggs with 1 teaspoon olive or garlic oil and a pinch of salt in a small bowl. Mix soy, balsamic and pepper flakes in a small bowl. Put all ingredients near cooking surface.
3Heat a well-seasoned wok (or large deep-sided nonstick skillet) over high heat until a drop of water evaporates on contact. Add 1 tablespoon oil. Add broccoli rabe and red bell pepper. Stir-fry over high heat until crisp-tender, about 2 minutes. Remove to a large plate.
4Add another tablespoon oil to wok. Add scallops, onions and garlic. Stir-fry over high heat until golden, about 2 minutes. Remove to the plate.
5Add remaining 1 tablespoon oil to wok. When hot, add eggs. Stir with a heatproof spatula until lightly scrambled. Add the rice; stir-fry until very hot, about 3 minutes. Stir in eggplant and all ingredients on the plate; stir-fry until heated through, 2-3 minutes. Serve drizzled with the soy sauce mixture and chives.
Per serving: 524 calories, 16 g fat, 2 g saturated fat, 120 mg cholesterol, 60 g carbohydrates, 35 g protein, 885 mg sodium, 6 g fiber.