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Warm Sesame Shrimp And Eggplant Salad

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Ingredients

1 tablespoon peanut oil, divided

1 teaspoon crushed red pepper, divided

2 teaspoons bottled minced garlic, divided

1/4 teaspoon salt

1 pound medium shrimp, peeled

2 red bell peppers, seeded and quartered

1 eggplant, cut into 3/4-inch-thick slices (about 3/4 pound)

cooking spray

2 tablespoons rice vinegar

1 tablespoon oyster sauce

2 teaspoons chili garlic sauce (such as Lee Kum Kee)

1 teaspoon bottled ground fresh ginger (such as Spice World)

1 tablespoon sesame seeds

6 cups coarsely chopped bok choy

3 tablespoons water

2 tablespoons chopped green onions

2 tablespoons chopped fresh cilantro

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