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

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 1995


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees 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 saute 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.


People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

213.2 calories; protein 29.6g 59% DV; carbohydrates 12.6g 4% DV; exchange other carbs 1; dietary fiber 3g 12% DV; sugars 7.7g; fat 5.3g 8% DV; saturated fat 0.7g 3% DV; cholesterol 45mg 15% DV; vitamin a iu 560.1IU 11% DV; vitamin c 34.5mg 58% DV; folate 29mcg 7% DV; calcium 14.7mg 2% DV; iron 1.8mg 10% DV; magnesium 16.6mg 6% DV; potassium 268.5mg 8% DV; sodium 470.6mg 19% DV; thiamin 0.1mg 5% DV; added sugar 2g.