Sesame Seeds Salad

Sesame Seed Salad

Sesame Seeds Salad, For a nutty flavor, toast sesame seeds on a skillet just enough to get the oil out and fragrant, then set aside. 

SERVES 4

• 1 large eggplant
  
• salt and pepper
• 3 tbsp. sesame seed paste
• juice and rind of 1 Lemon
• 1 garlic clove, crushed
• Pinch of paprika
• 1 tbsp. chopped cilantro
• Boston lettuce leaves
• 1 pimiento cut into wedges
• toasted sesame seeds

• Cut the eggplant in half, then place in a colander and sprinkle with salt.  Let stand for 30 minutes so that the juices drain.
• Rinse thoroughly under cold running water and drain well.  Pat dry with paper towels.
• Preheat the oven to 450f /230c.  Place the eggplant halves, skin-side uppermost, on an oiled cookie sheet.
• Cook in the preheated oven for 10-15 minutes.  Let cool.
• When the eggplant halves are cool enough to handle, cut them into cubes and reserve until required.
• Mix the sesame seed paste, lemon juice and rind, garlic, paprika, and cilantro together in a medium-size bowl.
• Season to taste with salt and pepper and stir in the eggplant cubes.
• Line a serving dish with lettuce leaves and spoon the eggplant cubes into the center.
• Garnish the salad with pimiento slices, lemon wedges and toasted sesame seeds and serve immediately.