This elegant entrée is a refreshing change of pace from heavier holiday foods. Serve it on a cool bed of fresh salad greens.

Makes 6 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

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

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.
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.
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.
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.

NUTRITION INFORMATION: Per serving: 209 calories; 5 g fat (1 g sat, 2 g mono); 45 mg cholesterol; 12 g carbohydrate; 30 g protein; 4 g fiber; 387 mg sodium; 267 mg potassium.
Nutrition bonus: Vitamin C (52% daily value).
1 Carbohydrate Serving