Sesame-Eggplant Salad with Bell Peppers and Jicama

Sesame-Eggplant Salad with Bell Peppers and Jicama
Photo by Becky Luigart-Stayner


  • 2 garlic cloves, minced
  • 2 teaspoons dark sesame oil
  • 3 cups (2 x 1/4-inch) strips peeled jicama
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons rice or white wine vinegar
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons minced fresh cilantro
  • + 8 more ingredients
    • 1 tablespoon fresh lemon juice
    • 2 tablespoons minced green onions
    • 3 cups red and green bell pepper strips
    • Cooking spray
    • 1 small eggplant (about 12 ounces), quartered lengthwise and sliced
    • 2 tablespoons minced fresh mint
    • Salad:
    • Dressing:

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. Comb...

View full recipe at My Recipes


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