Sesame-Eggplant Salad with Bell Peppers and Jicama

Name: Sesame-Eggplant Salad with Bell Peppers and Jicama
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 710 milliliters red and green bell pepper strips; 2 teaspoons dark sesame oil; 340 grams small eggplant (about , quartered lengthwise and sliced; 2 Tbsps minced fresh cilantro; 2 Tbsps minced fresh mint; 2 garlic cloves, minced; 2 Tbsps minced green onions; 710 milliliters (2 x 1/4-inch) strips peeled jicama; 1 Tbsp fresh lemon juice; 2 Tbsps low-sodium soy sauce; 1 Tbsp toasted sesame seeds; 2 Tbsps rice or white wine vinegar

Need a gluten free and vegan side dish? Sesame-Eggplant Salad with Bell Peppers and Jicama could be a great recipe to try. One portion of this dish contains about 2g of protein, 2g of fat, and a total of 89 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes around 45 minutes. If you have bell pepper strips, strips jicama, soy sauce, and a few other ingredients on hand, you can make it.

Instructions

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

Equipment you will use

Whisk

Bowl

Preheat broiler.

Equipment you will use

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.

Ingredients you will need

Cooking Spray