Sesame-Eggplant Salad with Bell Peppers and Jicama |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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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 2 tablespoons white wine vinegar |
2 tablespoons low sodium soy sauce |
2 teaspoons dark sesame oil |
1 tablespoon fresh lemon juice |
2 cloves garlic, minced |
1 small eggplant, quartered lengthwise and sliced (about 12 ounces) |
cooking spray |
3 cups peeled jicama, cut in to 2 x 1/4-inch strips |
1 1/2 cups red bell peppers, cut in strips |
1 1/2 cups green bell peppers, cut in 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.
4. Arrange eggplant slices in a single layer on a baking sheet coated with cooking spray.
5. Broil 4 minutes on each side.
6. Combine remaining dressing, eggplant, jicama, and bell peppers, tossing to coat.
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