Sesame-Eggplant Salad with Bell Peppers and Jicama

Submitted by Ashley U

• 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

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.