Turkey Cutlets With Spicy Eggplant Relish

“This entree is a refreshing change of pace from heavier holiday foods. Serve on a cool bed of fresh salad greens. Low Calorie/Low Carb/Low Sodium/Low Cholesterol/Heart Healthy/Healthy Weight - 209 calories per serving - 1 carbohydrate serving. EatingWell Newsletter, Nov/Dec 1955 edition.”

Ingredients Nutrition


  1. Preheat oven to 400°F
  2. Coat a baking sheet with cooking spray.
  3. Spread eggplant on the prepared baking sheet and roast until soft, 10 to 15 minutes.
  4. Combine vinegar, 1 tablespoon oil, ginger, fish sauce or soy sauce and sugar in a large bowl; stir to dissolve sugar.
  5. Add red and green peppers, onions, jalapenos, cilantro and the roasted eggplant; toss to combine and set aside.
  6. Season turkey with salt and pepper.
  7. Heat 1 1/2 teaspoons oil in a nonstick skillet over medium-high heat.
  8. 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.
  9. Transfer to a platter and keep warm.
  10. Add the remaining 1 1/2 teaspoons oil to the pan and cook the remaining turkey in the same manner.
  11. Spoon the eggplant relish over the cutlets and serve on a bed fresh salad greens.
  12. Enjoy!

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