Southeast Asian Eggplant

• 6 Japanese eggplants (about 2-1/2 pounds)
• 1/4 cup extra- light olive oil
• 4 teaspoons turmeric
• 1 small red onion, finely chopped
• 2 limes, zest of, grated
• 1/2 cup fresh lime juice (about 4 limes)
• 2 tablespoons sugar
• 1 teaspoon chili paste with garlic
• 1 teaspoon salt

1. Preheat broiler.
2. Cut eggplant crosswise into four equal pieces. Cut each piece lengthwise into scant 1/2-inch-thick slices.
3. In large bowl, stir together oil, turmeric, and 1/3 cup cold water until turmeric is dissolved. Add eggplant and toss until lightly coated on all sides. Place slices on nonstick broiler pan.
4. Broil 4 inches from heat for 4 to 5 minutes per side until eggplant is just cooked and golden brown.
5. Meanwhile, in large bowl, combine onion, lime zest, lime juice, sugar, chili-garlic paste, and salt. Add eggplant and toss to combine. Serve warm or at room temperature.

eggplants, extra light olive oil, turmeric, red onion, lime juice, sugar, chili paste with garlic, salt

Taken from www.food.com/recipe/southeast-asian-eggplant-235979 (may not work)