Sesame-Eggplant Salad with Bell Peppers and Jicama

May 25, 2023May 25, 20230 0
Sesame-Eggplant Salad with Bell Peppers and Jicama recipe for a hearty side dish
in Salad

Prep

20 min

Cook

20 min

Ready In

40 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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
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

Nutrision Information

Servings Per Recipe
6
Calories
110
Sugar
5g
Fat
4g
Sesame-Eggplant Salad with Bell Peppers and Jicama is a fresh and crunchy salad that combines the unique flavors of roasted eggplant, juicy bell peppers, and crispy jicama. The dressing is made with toasted sesame seeds, green onions, cilantro, mint, rice or white wine vinegar, low sodium soy sauce, sesame oil, lemon juice, and garlic, creating a tangy and flavorful dressing that brings this salad to life. Perfect as a light lunch or a side dish, this salad is both healthy and satisfying, making it the perfect addition to any meal.

Instructions

1.In a small bowl, mix together the toasted sesame seeds, minced green onions, cilantro, mint, rice vinegar or white wine vinegar, low sodium soy sauce, sesame oil, lemon juice, and minced garlic.
2.Spread the eggplant out in a single layer on a baking sheet lined with parchment paper. Lightly coat with cooking spray.
3.Preheat oven to 400°F and roast the eggplant for 15 to 20 minutes or until tender, stirring once halfway through cooking.
4.Combine the roasted eggplant, jicama, and bell peppers in a large bowl. Toss with the dressing.
5.Serve the sesame-eggplant salad chilled or at room temperature.

PROS

This salad is full of flavor and texture, with the crispy jicama and tender eggplant contrasting perfectly with the tangy dressing.

It is also vegetarian, vegan, and gluten-free, making it a great option for a crowd.

CONS

Roasting the eggplant takes some time, which can make this salad a bit time-consuming to prepare.

The jicama can also be difficult to find in some areas, which may require a trip to a specialty grocery store.

HEALTH & BENEFITS

This salad is packed with nutrients, including fiber, vitamins C and K, and antioxidants from the eggplant and bell peppers.
Jicama is also a good source of prebiotic fiber, which supports digestive health.
The sesame seeds in the dressing also provide healthy unsaturated fats and minerals like calcium and magnesium.

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