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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A Whole Health M.D. recipe sure to please. or slightly tarter flavor use a total of 2/3 cup lime juice. This dish is not very hot, so if you want more spice, boost the chili-garlic paste to 2 teaspoons. If chili-garlic paste is not available, finely minced pickled jalapenos can be substituted. Ingredients:
6 japanese eggplants (about 2-1/2 pounds) |
1/4 cup extra- light olive oil |
4 teaspoons turmeric |
1 small red onion, finely chopped |
2 limes, zest of, grated |
1/2 cup fresh lime juice (about 4 limes) |
2 tablespoons sugar |
1 teaspoon chili paste with garlic |
1 teaspoon salt |
Directions:
1. Preheat broiler.
2. Cut eggplant crosswise into four equal pieces. Cut each piece lengthwise into scant 1/2-inch-thick slices.
3. In large bowl, stir together oil, turmeric, and 1/3 cup cold water until turmeric is dissolved. Add eggplant and toss until lightly coated on all sides. Place slices on nonstick broiler pan.
4. Broil 4 inches from heat for 4 to 5 minutes per side until eggplant is just cooked and golden brown.
5. Meanwhile, in large bowl, combine onion, lime zest, lime juice, sugar, chili-garlic paste, and salt. Add eggplant and toss to combine. Serve warm or at room temperature.
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