This elegant entrée is a refreshing change of pace from heavier holiday foods. Serve it on a cool bed of fresh salad greens.
Active Time: 30 minutes |
Total Time: 30 minutes
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
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, jalapeños, 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.
Per serving :
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