Sesame-Eggplant Salad with Bell Peppers and Jicama

Sesame-Eggplant Salad with Bell Peppers and Jicama Recipe
Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir
To toast sesame seeds, place them in a small, dry skillet over medium heat, and sauté until brown (about 5 minutes).

Yield:

6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 77
Caloriesfromfat 33 %
Fat 2.8 g
Satfat 0.4 g
Monofat 0.9 g
Polyfat 1.2 g
Protein 2 g
Carbohydrate 12.4 g
Fiber 5.1 g
Cholesterol 0.0 mg
Iron 1.6 mg
Sodium 168 mg
Calcium 34 mg

Ingredients

Dressing:
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
Salad:
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

Preparation

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.

June 1999
My Notes

Only you will be able to view, print, and edit this note.

Add Note