Sesame-Eggplant Salad with Bell Peppers and Jicama

• Total Time: 23 mins
• Prep Time: 15 mins
• Cook Time: 8 mins

Ingredients:

Servings: 4

• 1 tablespoon toasted sesame seed
• 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

Salad

• 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 ½ cups red bell peppers , cut in strips
• 1 ½ 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.