| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Thai |
Relish |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Fresh lime juice |
| 2 |
tb |
Fish sauce; (see Note) OR |
| 2 |
tb |
Light soy sauce |
| 1 |
tb |
Oriental sesame oil |
| 1 |
|
Clove garlic; finely chopped |
| 2 |
ts |
Finely chopped fresh jalapeno pepper |
| 1 |
ts |
Sugar |
| 8 |
|
Round green-striped Thai eggplants |
INSTRUCTIONS
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 1/4@-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
Posted to recipelu-digest by GramWag@aol.com on Feb 6, 1998
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