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Indian Spiced Eggplant Lentil Salad with Fresh Mango

 
Indian Spiced Eggplant Lentil Salad with Fresh Mango
190

This salad was very good, eggplant was seasoned with curry and chili powder, after roasting in the oven, the eggplant was full of flavor, I had lots of tomatoes, so I made a fresh salsa, also added some homemade grandma chili sauce, the result of the dish was really outstanding, a little bit spicy, mango added some sweetness and freshness, definitely a good way to use up the eggplant!!

Yield

5

servings

Prep

20

min

Cook

15

min

Ready

42

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

Ingredients

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

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

Reviews

+3

over 6 years

This salad was very good, eggplant was seasoned with curry and chili powder, after roasting in the oven, the eggplant was full of flavor, I had lots of tomatoes, so I made a fresh salsa, also added some homemade grandma chili sauce, the result of the dish was really outstanding, a little bit spicy, mango added some sweetness and freshness, definitely a good way to use up the eggplant!!

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Nutrition Facts

Serving Size 213g (7.5 oz)
Amount per Serving
Calories 46423% of calories 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?

 

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