Turkey Cutlets with Spicy Eggplant Relish

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From: EatingWell Magazine 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.

Ingredients 6 servings

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  • 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

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  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, jalapenos, 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 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.
  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 information

  • Per serving: 213 calories; 5 g fat(1 g sat); 3 g fiber; 13 g carbohydrates; 30 g protein; 29 mcg folate; 45 mg cholesterol; 8 g sugars; 2 g added sugars; 560 IU vitamin A; 35 mg vitamin C; 15 mg calcium; 2 mg iron; 471 mg sodium; 269 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 1/2 vegetable, 4 lean meat, 1 fat

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