Sesame-Eggplant Salad with Bell Peppers and Jicama

Ingredients

• 1 tablespoon toasted sesame seed
• 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 cloves garlic, minced

Salad

• 1 small eggplant, quartered lengthwise and sliced (about 12 ounces)
• cooking spray
• 3 cups peeled jicama, cut in to 2 x 1/4-inch strips
• 1 1/2 cups red bell peppers, cut in strips
• 1 1/2 cups green bell peppers, cut in strips

Directions

1. 1

   To prepare dressing, combine first 9 ingredients in a bowl; stir with a whisk.

2. 2

   Preheat broiler.

3. 3

   To prepare salad, combine 3 tablespoons dressing and eggplant, tossing to coat.

4. 4

   Arrange eggplant slices in a single layer on a baking sheet coated with cooking spray.

5. 5

   Broil 4 minutes on each side.

6. 6

   Combine remaining dressing, eggplant, jicama, and bell peppers, tossing to coat.