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).


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


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
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


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
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