Search
by Ingredient

Indian Spiced Eggplant Lentil Salad with Fresh Mango

StarStarStarStarHalf star

Your rating

Indian Spiced Eggplant Lentil Salad with Fresh Mango

The eggplant was seasoned with curry and chili powder, after roasting in the oven, it was full of flavor. I had lots of tomatoes, so I made a fresh salsa, also added some homemade chili sauce. The result was outstanding! Slightly spicy, mango added some fresh sweetness. Definitely a keeper!

 

Yield

5 servings

Prep

20 min

Cook

15 min

Ready

42 min

Ingredients

Amount Measure Ingredient Features
4 tablespoons olive oil
or canola oil, peanut oil, divided
Camera
2 ½ teaspoons chili powder
divided
Camera
2 ½ teaspoons curry powder
divided
Camera
2 medium eggplant
3/4 pound each, trimmed and cut into 1-inch cubes
* Camera
cup lemon juice
or lime juice, prefer fresh, plus more as needed
Camera
4 tablespoons salsa
prepared
Camera
4 tablespoons honey
Camera
¼ teaspoon salt and black pepper
or more to taste
* Camera
15 ounces lentils, green
rinsed, or 1 1/2 cups cooked
Camera
2 bunches scallions, spring or green onions
chopped, reserve 3 tablespoons for garnish
* Camera
4 cups mixed salad greens
or lettuce
* Camera
2 large mangos
ripe, peeled and diced
Camera
cup cashew nuts
coarsely chopped and roasted
* Camera
cup cilantro
freshly chopped
Camera

Ingredients

Amount Measure Ingredient Features
6E+1 ml olive oil
or canola oil, peanut oil, divided
Camera
13 ml chili powder
divided
Camera
13 ml curry powder
divided
Camera
2 medium eggplant
3/4 pound each, trimmed and cut into 1-inch cubes
* Camera
79 ml lemon juice
or lime juice, prefer fresh, plus more as needed
Camera
6E+1 ml salsa
prepared
Camera
6E+1 ml honey
Camera
1.3 ml salt and black pepper
or more to taste
* Camera
433.5 ml/g lentils, green
rinsed, or 1 1/2 cups cooked
Camera
2 bunches scallions, spring or green onions
chopped, reserve 3 tablespoons for garnish
* Camera
946 ml mixed salad greens
or lettuce
* Camera
2 large mangos
ripe, peeled and diced
Camera
79 ml cashew nuts
coarsely chopped and roasted
* Camera
79 ml cilantro
freshly chopped
Camera

Directions

Preheat oven to 500°F.

Mix well 1 tablespoon oil with 2 teaspoons each chili powder and curry powder in a large bowl.

Stir in eggplant and toss well.

Spread the eggplant on a large, rimmed baking sheet.

Roast, stirring once halfway through, until tender, 14 to 16 minutes.

Thoroughly combine the remaining 3 tablespoons oil, remaining ½ teaspoon each chili powder and curry powder, ⅓ cup lemon (or lime) juice, salsa, honey, salt and pepper to taste in a large bowl.

Stir in the roasted eggplant, lentils and scallions; gently toss to combine.

Season with more pepper and/or lemon (or lime) juice to taste.

Serve the salad on a bed of mixed greens or romaine, topped with fresh diced mango, roasted nuts, cilantro and the reserved 3 tablespoons scallions.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 213g (7.5 oz)
Amount per Serving
Calories 46423% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 95mg 4%
Total Carbohydrate 25g 25%
Dietary Fiber 24g 98%
Sugars g
Protein 39g
Vitamin A 21% Vitamin C 58%
Calcium 6% Iron 34%
* based on a 2,000 calorie diet How is this calculated?
 
More health news

Email this recipe