Turkey Cutlets with Spicy Eggplant Relish Makes 6 servings Ingredients 1 eggplant (about 1 pound), cut into 1-inch cubes
¼ 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
�?cup chopped fresh cilantro
1 ½ pounds turkey cutlets (about ¼ inch thick)
Salt & freshly ground pepper to taste Turkey Cutlets with Spicy Eggplant Relish Instructions 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. Turkey Cutlets with Spicy Eggplant Relish Nutrition Information Per serving: 209 calories; 5 g fat (1 g sat, 2 g mono); 45 mg cholesterol; 12 g carbohydrate; 30 g protein; 4 g fiber; 387 mg sodium; 267 mg potassium.
Nutrition bonus: Vitamin C (52% daily value).
1 Carbohydrate Serving |
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