Southeast Asian Eggplant

Serves 6

Prep Time: 15 Minutes

For 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 tsps. If chili-garlic paste is not available, finely minced pickled jalapenos can be substituted.

From WholeHealthMD.com

Nutrition Facts

Per serving: 161 calories, 9.6g total fat, 1.3g saturated fat, 6.7g monounsaturated fat, 1g polyunsaturated fat, 5g dietary fiber, 1.8g protein, 20g carbohydrate, 0mg cholesterol, 395mg sodium
Good source of: fiber, vitamin B6, vitamin C, potassium

Ingredients

• 6 Japanese eggplants (about 21/2 pounds), or very small, firm regular or Italian eggplants
• 1/4 cup extra-light olive oil
• 4 tsps turmeric
• 1 small red onion, finely chopped
• Grated zest of 2 limes
• 1/2 cup fresh lime juice (about 4 limes)
• 2 TB sugar
• 1 tsp chili-garlic paste
• 1 tsp salt

Method

1. Preheat broiler.
2. Cut eggplant crosswise into four equal pieces. Cut each piece lengthwise into scant 1/2"-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" 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.