Southeast Asian Eggplant

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."

• Ready In: 30 mins
• 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

1. Preheat broiler.
2. Cut eggplant crosswise into four equal pieces. Cut each piece lengthwise into scant 1/2-inch-thick slices.
3. 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.
4. Broil 4 inches from heat for 4 to 5 minutes per side until eggplant is just cooked and golden brown.
5. 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.