Nutrition per serving may change if servings are adjusted.
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, 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.