Title: Thai Eggplant Relish - Country Living
Categories: Relish
Yield: 4 Servings

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

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