Category: Relishes

1/4 cup Fresh lime juice

2 tbsp Fish sauce, (see Note) OR

2 tbsp Light soy sauce

1 tbsp Oriental sesame oil

1 Clove garlic, finely chopped

2 tsp Finely chopped fresh jalapeno pepper

1 tsp 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