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Sesame-Eggplant Salad with Bell Peppers and Jicama

Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir
Yield 6 servings (serving size: 1 cup)
To toast sesame seeds, place them in a small, dry skillet over medium heat, and sauté until brown (about 5 minutes).

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

Nutrition 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

How to Make It

  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. 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.