Southeast Asian Eggplant
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 teaspoons. If chili-garlic paste is not available, finely minced pickled jalapenos can be substituted.
  • 6 Japanese eggplants (about 2-1/2 pounds), or very small, firm regular or Italian eggplants
  • 1/4 cup extra-light olive oil
  • 4 teaspoons turmeric
  • 1 small red onion, finely chopped
  • Grated zest of 2 limes
  • 1/2 cup fresh lime juice (about 4 limes)
  • 2 tablespoons sugar
  • 1 teaspoon chili-garlic paste
  • 1 teaspoon salt

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.

Nutritional Information
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, potassium, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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