Ingredients Jump to Instructions ↓

  1. Ingredients 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

Instructions Jump to Ingredients ↑

  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. 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. 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. 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.


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