Sesame-Eggplant Salad With Bell Peppers And Jicama

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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

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

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