Sesame-Eggplant Salad with Bell Peppers and Jicama
- Ready In:
- 23mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 14.79 ml toasted sesame seeds
- 29.58 ml minced green onions
- 29.58 ml minced fresh cilantro
- 29.58 ml minced of fresh mint
- 29.58 ml rice or 29.58 ml white wine vinegar
- 29.58 ml low sodium soy sauce
- 9.85 ml dark sesame oil
- 14.79 ml fresh lemon juice
- 2 clove garlic, minced
-
Salad
- 1 small eggplant, quartered lengthwise and sliced (about 12 ounces)
- cooking spray
- 709.77 ml peeled jicama, cut in to 2 x 1/4-inch strips
- 354.88 ml red bell peppers, cut in strips
- 354.88 ml green bell peppers, cut in strips
directions
- To prepare dressing, combine first 9 ingredients in a bowl; stir with a whisk.
- Preheat broiler.
- 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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RECIPE SUBMITTED BY
Ashley U
Bellingham, WA
I live in the beautiful, rainy northwest. I'm currently working as a CNA taking care senors with mental illness. I love cooking and would like someday to own my own resturant. My passions include photography, cooking, reading and of course, shoping. I enjoy swiming and hiking.