Sesame-Eggplant Salad with Bell Peppers and Jicama Recipe
Overview:
This Sesame-Eggplant Salad with Bell Peppers and Jicama is a vibrant, flavorful dish that beautifully blends Asian-inspired flavors with fresh, wholesome ingredients. Bursting with colors and textures, this salad is a delightful addition to any meal, whether you’re hosting a potluck or simply craving a healthy, satisfying dish. With its enticing combination of roasted eggplant, crisp jicama, and crunchy bell peppers, all tossed in a zesty sesame dressing, this recipe is sure to become a favorite in your repertoire.
Nutritional Information:
- Calories: 160.6 per serving
- Fat Content: 4.1g
- Saturated Fat Content: 0.6g
- Cholesterol Content: 0mg
- Sodium Content: 311.6mg
- Carbohydrate Content: 29.8g
- Fiber Content: 12.3g
- Sugar Content: 9g
- Protein Content: 4.7g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Sesame seeds |
| 2 | Green onions |
| 2 | Fresh cilantro |
| 2 | Sprigs of fresh mint |
| 2 | Rice vinegar |
| 2 | White wine vinegar |
| 2 | Low sodium soy sauce |
| 1 | Fresh lemon juice |
| 2 | Cloves of garlic |
| 1 | Eggplant |
| – | Jicama |
| 3 | Red bell peppers |
| 1 1/2 | Green bell peppers |
Instructions:
-
Prepare the Dressing:
- In a bowl, combine the sesame seeds, finely chopped green onions, fresh cilantro, mint leaves, rice vinegar, white wine vinegar, low sodium soy sauce, freshly squeezed lemon juice, and minced garlic.
- Stir the ingredients together using a whisk until well combined, creating a flavorful dressing. Set aside.
-
-
Preheat the Broiler:
- Adjust your oven rack to the upper position and preheat the broiler.
-
Prepare the Salad:
- Take 3 tablespoons of the prepared dressing and combine it with the sliced eggplant in a bowl, tossing well to ensure the eggplant is evenly coated.
- Arrange the coated eggplant slices in a single layer on a baking sheet lined with parchment paper or coated with cooking spray.
- Place the baking sheet under the broiler and broil the eggplant slices for about 4 minutes on each side, or until they are tender and lightly charred. Keep an eye on them to prevent burning.
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Combine Ingredients:
- In a large mixing bowl, combine the roasted eggplant slices with diced jicama, thinly sliced red bell peppers, and green bell peppers.
- Pour the remaining dressing over the salad ingredients, tossing gently to coat everything evenly with the flavorful dressing.
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Serve and Enjoy:
- Transfer the Sesame-Eggplant Salad with Bell Peppers and Jicama to a serving dish or individual plates.
- Garnish with additional fresh cilantro or mint leaves if desired.
- Serve immediately and savor the vibrant flavors and textures of this delicious salad.
Recipe Notes:
- Variations: Feel free to customize this salad by adding your favorite ingredients such as sliced cucumbers, shredded carrots, or diced avocado.
- Make Ahead: You can prepare the dressing and marinate the eggplant ahead of time for a quicker assembly when ready to serve.
- Storage: Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Enjoy it chilled or at room temperature.
- Serving Suggestions: This salad pairs well with grilled meats, tofu, or served alongside steamed rice for a complete meal.
Final Thoughts:
With its vibrant colors, fresh flavors, and nutritious ingredients, this Sesame-Eggplant Salad with Bell Peppers and Jicama is a delightful dish that’s as pleasing to the palate as it is to the eye. Whether you’re looking for a light and healthy lunch option, a flavorful side dish, or a vibrant addition to your next gathering, this recipe is sure to impress. Enjoy the fusion of Asian-inspired flavors and wholesome ingredients in every bite! 🥗🍆🌶️
