If a whole turkey isn't a practical option for you this Thanksgiving, this elegant entree is a refreshing change of pace. Serve it cool on a bed of mixed leafy greens.
1 eggplant, cut into 1-inch cubes
1/4 cup rice wine vinegar
2 tablespoons sesame oil
1 tablespoon fresh gingerroot, finely chopped
1 tablespoon soy sauce
1 tablespoon sugar
1 red bell pepper, small, seeded and diced
1 green bell pepper, small, seeded and diced
1 red onion, diced
2 jalapeno peppers, seeded and very finely chopped
1/3 cup fresh cilantro, chopped
1 1/2 pounds turkey breast cutlets, about 1/4-inch thick
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste
1. Preheat oven to 400 degrees F. Lightly oil a baking sheet. Spread eggplant on the prepared baking sheet and roast for 10 to 15 minutes, or until soft.
2. In a large bowl, combine the vinegar, half of the sesame oil, ginger, soy sauce and sugar; stir to dissolve the sugar.
3. Add the peppers, onions. cilantro and the roasted eggplant; toss to combine and set aside.
4. Season turkey with salt and pepper. Heat half of the remaining sesame oil in a skillet over medium-high heat. Add half of the turkey cutlets 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. Saute the remaining cutlets.
5. Spoon the eggplant relish over the cutlets and serve.
(based on individual servings)
Total Fat: 6 g
Cholesterol: 70 mg
Sodium: 389 mg
Carbohydrates: 11 g
Protein: 29 g
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