Sesame-Eggplant Salad with Bell Peppers and Jicama

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

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Nutritional Information

Amount per serving
  • Calories: 77
  • Calories from fat: 33%
  • Fat: 2.8g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 1.2g
  • Protein: 2g
  • Carbohydrate: 12.4g
  • Fiber: 5.1g
  • Cholesterol: 0.0mg
  • Iron: 1.6mg
  • Sodium: 168mg
  • Calcium: 34mg


  • 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


  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.
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