Turkey Cutlets with Spicy Eggplant Relish

November/December 1995

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

Turkey Cutlets with Spicy Eggplant Relish

Makes: 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


  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.


Per serving: 209 calories; 5 g fat (1 g sat, 2 g mono); 45 mg cholesterol; 12 g carbohydrates; 2 g added sugars; 30 g protein; 4 g fiber; 387 mg sodium; 267 mg potassium.

Nutrition Bonus: Vitamin C (52% daily value).

Carbohydrate Servings: 1

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

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