- 1 (1 pound) eggplant, 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 jalapeno peppers, seeded and very finely chopped
- 1/3 cup chopped fresh cilantro
- 1 1/2 pounds turkey cutlets (about 1/4 inch thick)
- Salt and freshly ground pepper to taste
- Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray. Spread eggplant on the prepared baking sheet and roast until soft, 10 to 15 minutes.
- 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, jalapenos, cilantro and the roasted eggplant; toss to combine and set aside.
- 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 saute 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.
- 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.