Thai eggplant relish - country living

Yield: 4 servings

Measure Ingredient
¼ cup Fresh lime juice
2 tablespoons Fish sauce (see Note) OR
2 tablespoons Light soy sauce
1 tablespoon Oriental sesame oil
1 Clove garlic, finely chopped
2 teaspoons Finely chopped fresh jalapeno pepper
1 teaspoon Sugar
8 Round green-striped Thai eggplants

1. In medium howl, combine lime juice, fish sauce, sesame oil, garlic jalapeno, and sugar.

2. Rinse eggplants and pat dry. Cut off each stem end and a thin slice of bottom. Cut trimmed eggplants crosswise into ¼@-inch-thick slices. Add eggplants to lime mixture; toss well. Refrigerate, covered, 1 hour to marinate before serving.

Note: Fish sauce-also called nam pla, nuoc mam, and petis-is a clear light-brown seasoning sauce prepared from salted, fermented fish.

Used in Southeast Asian cooking, bottles of fish sauce can be purchased in Asian markets.

Nutritional information per serving-protein-. .7 gram; fat: 3 grams; carbohydrate: 6 grams; fiber: 2 grams; sodium: 173 milligrams; cholesterol: 0; calo- ries: 56. IA Country Living/August/93 Scanned & fixed by DP & GG

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