Thai eggplant relish - country living
4 servings
Ingredients
| Quantity | 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 | |
Directions
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