Ingredients

• 1 eggplant (about pound), cut into 1-inch cubes
• 1/4 cup rice vinegar
• 2 tablespoon 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

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Cooking Directions

Step 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.

Step 2

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.

Step 3

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.

Step 4

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.