Name: Sesame-Eggplant Salad with Bell Peppers and Jicama
Yield: 6 servings (serving size: 1 cup)
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

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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Sesame-Eggplant Salad with Bell Peppers and Jicama

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