Sesame-Eggplant Salad with Bell Peppers and Jicama

• Ready In: 23 mins
• Serves: 4

Ingredients

• 1  tablespoon  toasted sesame seeds
• 2  tablespoons  minced green onions
• 2  tablespoons  minced fresh cilantro
• 2  tablespoons  minced of fresh mint
• 2  tablespoons rice or 2  tablespoons 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. 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.
4. Arrange eggplant slices in a single layer on a baking sheet coated with cooking spray.
5. Broil 4 minutes on each side.
6. Combine remaining dressing, eggplant, jicama, and bell peppers, tossing to coat.