Turkey Cutlets With Spicy Eggplant Relish |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This entree is a refreshing change of pace from heavier holiday foods. Serve on a cool bed of fresh salad greens. Low Calorie/Low Carb/Low Sodium/Low Cholesterol/Heart Healthy/Healthy Weight - 209 calories per serving - 1 carbohydrate serving. EatingWell Newsletter, Nov/Dec 1955 edition. Ingredients:
1 eggplant, cut into 1-inch cubes (about 1 pound) |
1/4 cup rice vinegar |
2 tablespoons sesame oil, divided |
1 tablespoon finely chopped fresh ginger |
1 tablespoon fish sauce or 1 tablespoon soy sauce |
1 tablespoon sugar |
1 small red bell pepper, diced |
1 small green bell pepper, diced |
1 red onion, diced |
2 jalapeno peppers, seeded and very finely chopped |
1/3 cup chopped fresh cilantro |
1 1/2 lbs turkey cutlets (about 1/4 inch thick) |
salt & freshly ground black pepper |
Directions:
1. Preheat oven to 400°F
2. Coat a baking sheet with cooking spray.
3. Spread eggplant on the prepared baking sheet and roast until soft, 10 to 15 minutes.
4. Combine vinegar, 1 tablespoon oil, ginger, fish sauce or soy sauce and sugar in a large bowl; stir to dissolve sugar.
5. Add red and green peppers, onions, jalapenos, cilantro and the roasted eggplant; toss to combine and set aside.
6. Season turkey with salt and pepper.
7. Heat 1 1/2 teaspoons oil in a nonstick skillet over medium-high heat.
8. 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.
9. Transfer to a platter and keep warm.
10. Add the remaining 1 1/2 teaspoons oil to the pan and cook the remaining turkey in the same manner.
11. Spoon the eggplant relish over the cutlets and serve on a bed fresh salad greens.
12. Enjoy!
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