Southeast Asian Eggplant - cooking recipe

Ingredients

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

Preparation

Preheat broiler.
Cut eggplant crosswise into four equal pieces. Cut each piece lengthwise into scant 1/2-inch-thick slices.
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.
Broil 4 inches from heat for 4 to 5 minutes per side until eggplant is just cooked and golden brown.
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.