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.
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