Sesame-Eggplant Salad with Bell Peppers and Jicama |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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To toast sesame seeds, place them in a small, dry skillet over medium heat, and sauté until brown (about 5 minutes). Ingredients:
1 tablespoon toasted sesame seeds |
2 tablespoons minced green onions |
2 tablespoons minced fresh cilantro |
2 tablespoons minced fresh mint |
2 tablespoons rice or white wine vinegar |
2 tablespoons low-sodium soy sauce |
2 teaspoons dark sesame oil |
1 tablespoon fresh lemon juice |
2 garlic cloves, minced |
1 small eggplant (about 12 ounces), quartered lengthwise and sliced |
cooking spray |
3 cups (2 x 1/4-inch) strips peeled jicama |
3 cups red and green bell pepper strips |
Directions:
1. To prepare dressing, combine first 9 ingredients in a bowl; stir with a whisk.
2. Preheat broiler.
3. To prepare salad, combine 3 tablespoons dressing and eggplant, tossing to coat. Arrange eggplant slices in a single layer on a baking sheet coated with cooking spray. Broil 4 minutes on each side. Combine remaining dressing, eggplant, jicama, and bell peppers, tossing to coat.
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