Southeast Asian Eggplant

Name: Southeast Asian Eggplant
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 6 Japanese eggplants (about 2-1/2 pounds); 1/4 cup extra- light olive oil; 4 teaspoons turmeric; 1 small red onion, finely chopped; 2 limes, zest of, grated; 1/2 cup fresh lime juice (about 4 limes); 2 tablespoons sugar; 1 teaspoon chili paste with garlic; 1 teaspoon salt

Submitted by hannahactually

"A Whole Health M.D. recipe sure to please. "or slightly tarter flavor use a total of 2/3 cup lime juice. This dish is not very "hot," so if you want more spice, boost the chili-garlic paste to 2 teaspoons. If chili-garlic paste is not available, finely minced pickled jalapenos can be substituted.""

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Ready In:: 30mins
Ingredients:: 9
Serves:: 6

ingredients

6 Japanese eggplants (about 2-1/2 pounds)
¹⁄₄ cup extra- light olive oil
4 teaspoons turmeric
1 small red onion, finely chopped
2 limes, zest of, grated
¹⁄₂ cup fresh lime juice (about 4 limes)
2 tablespoons sugar
1 teaspoon chili paste with garlic
1 teaspoon salt

directions

Preheat broiler.
Cut eggplant crosswise into four equal pieces. Cut each piece lengthwise into scant 1/2-inch-thick slices.
In large bowl, stir together oil, turmeric, and 1/3 cup cold water until turmeric is dissolved. Add eggplant and toss until lightly coated on all sides. Place slices on nonstick broiler pan.
Broil 4 inches from heat for 4 to 5 minutes per side until eggplant is just cooked and golden brown.
Meanwhile, in large bowl, combine onion, lime zest, lime juice, sugar, chili-garlic paste, and salt. Add eggplant and toss to combine. Serve warm or at room temperature.