Sesame Eggplant Salad

5/5

Three points on Weight Watchers Blue for the entire recipe

 Servings 1

Ingredients

  • 1 1/2 lbs eggplant can use Asian eggplant or any variation
  • 2 TBSP soy sauce
  • 1 TBSP sesame seeds toasted 2 points
  • 2 TBSP fresh lemon juice
  • 1/2 tsp sugar 1 point
  • Salt to taste

Instructions

  1. Wash the eggplant and cut into 1/2 inch – 1 inch cubes
  2. Please cubes in a colander sprinkle with salt and let sit at least 30 minutes up to an hour. Then rinse.
  3. While your eggplant is sweating boil a large pot of water.
  4. Blanch the eggplant in the boiling water for 2 minutes. Do not leave in the water any longer otherwise it will become too mushy. Transfer to colander and strain.
  5. Toast the sesame seeds in a small dry pan until they are slightly golden.
  6. Dry the eggplant with a few paper towels and then combine all the ingredients in a bowl and toss.

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