Turkey Cutlets with Spicy Eggplant Relish

http://www.eatingwell.com/recipes/turkey_cutlets_with_spicy_eggplant_relish.html

From EatingWell:  November/December 1995

This elegant entrée is a refreshing change of pace from heavier holiday foods. Serve it on a cool bed of fresh salad greens.

6 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 1 eggplant (about pound), cut into 1-inch cubes
• 1/4 cup rice vinegar
• 2 tablespoons sesame oil, divided
• 1 tablespoon finely chopped fresh ginger
• 1 tablespoon fish sauce, or soy sauce
• 1 tablespoon sugar
• 1 small red bell pepper, diced
• 1 small green bell pepper, diced
• 1 red onion, diced
• 2 jalapeño peppers, seeded and very finely chopped
• 1/3 cup chopped fresh cilantro
• 1 1/2 pounds turkey cutlets, (about 1/4 inch thick)
• Salt & freshly ground pepper to taste

Preparation

1. 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.
2. 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, jalapeños, cilantro and the roasted eggplant; toss to combine and set aside.
3. 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.
4. 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.

Nutrition

Per serving : 209 Calories; 5 g Fat; 1 g Sat; 2 g Mono; 45 mg Cholesterol; 12 g Carbohydrates; 30 g Protein; 4 g Fiber; 387 mg Sodium; 267 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 1/2 vegetable, 4 very lean meat, 1 fat