Prep 20 mins
Cook 25 mins
This entree is a refreshing change of pace from heavier holiday foods. Serve on a cool bed of fresh salad greens. Low Calorie/Low Carb/Low Sodium/Low Cholesterol/Heart Healthy/Healthy Weight - 209 calories per serving - 1 carbohydrate serving. EatingWell Newsletter, Nov/Dec 1955 edition.
- 1 eggplant, cut into 1-inch cubes (about 1 pound)
- 1⁄4 cup rice vinegar
- 2 tablespoons sesame oil, divided
- 1 tablespoon finely chopped fresh ginger
- 1 tablespoon fish sauce or 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 1 red onion, diced
- 2 jalapeno peppers, seeded and very finely chopped
- 1⁄3 cup chopped fresh cilantro
- 1 1⁄2 lbs turkey cutlets (about 1/4 inch thick)
- salt & freshly ground black pepper
- Preheat oven to 400°F
- Coat a baking sheet with cooking spray.
- Spread eggplant on the prepared baking sheet and roast until soft, 10 to 15 minutes.
- Combine vinegar, 1 tablespoon oil, ginger, fish sauce or soy sauce and sugar in a large bowl; stir to dissolve sugar.
- Add red and green peppers, onions, jalapenos, cilantro and the roasted eggplant; toss to combine and set aside.
- Season turkey with salt and pepper.
- Heat 1 1/2 teaspoons oil in a nonstick skillet over medium-high heat.
- Add half of the turkey and sauté until golden brown on the outside and no longer pink in the center, 2 to 3 minutes per side.
- Transfer to a platter and keep warm.
- Add the remaining 1 1/2 teaspoons oil to the pan and cook the remaining turkey in the same manner.
- Spoon the eggplant relish over the cutlets and serve on a bed fresh salad greens.