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

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 calories; protein 29.6g; carbohydrates 12.6g; dietary fiber 3g; sugars 7.7g; fat 5.3g; saturated fat 0.7g; cholesterol 45mg; vitamin a iu 560.1IU; vitamin c 34.5mg; folate 29mcg; calcium 14.7mg; iron 1.8mg; magnesium 16.6mg; potassium 268.5mg; sodium 470.6mg; thiamin 0.1mg; added sugar 2g.

1 1/2 vegetable, 4 lean meat, 1 fat