Southeast Asian Eggplant

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 to 2/3 cup fresh lime juice (about 4 limes)
2 tablespoons sugar
1 teaspoon chili-garlic paste or finely minced pickled jalapenos
1 teaspoon salt

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.

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