Roasted Chinese Chicken Salad

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
470
FAT
101%
CHOL
58%
SOD
58%

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Ingredients for 6 servings

1 cup loosely packed cilantro (tough stems removed), half coarsely chopped, half left whole

1-1/2 lb. small Italian eggplant, sliced into 1/4-inch-thick rounds

1 Tbs. sesame seeds, toasted

Salt and freshly ground black pepper to taste

2 Tbs. molasses

1 whole chicken (about 4 lb.)

1 jalapeño chile, halved and seeded

1 tsp. toasted sesame oil 

3 Tbs. peanut or vegetable oil

3 cloves garlic, chopped

5 Tbs. soy sauce  

1-1/2 Tbs. fresh minced ginger

6 scallions (white and green parts), thinly sliced on the diagonal 

1/4 cup rice vinegar

Peanut or vegetable oil to brush on the eggplant

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