Sesame-Eggplant Salad With Bell Peppers And Jicama

• 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.

dressing, sesame seeds, green onions, fresh cilantro, fresh mint, rice, soy sauce, dark sesame oil, lemon juice, garlic, salad, eggplant, cooking spray, jicama, red and

Taken from www.myrecipes.com/recipe/sesame-eggplant-salad-with-bell-peppers-jicama (may not work)