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

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