Indian Spiced Eggplant Lentil Salad with Fresh Mango

Name: Indian Spiced Eggplant Lentil Salad with Fresh Mango
Yield: 5
Cuisine: Fusion
Ingredients: olive oil; chili powder; curry powder; eggplant; lemon juice; salsa; honey; salt and black pepper; lentils, green; scallions, spring or green onions; mixed salad greens; mangos; cashew nuts; cilantro

Submitted by happyzhangbo

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

TABLESPOONS OLIVE OIL
or canola oil, peanut oil, divided

2 ½

TEASPOONS CHILI POWDER
divided

2 ½

TEASPOONS CURRY POWDER
divided

MEDIUM EGGPLANT
3/4 pound each, trimmed and cut into 1-inch cubes *

⅓

CUP LEMON JUICE
or lime juice, prefer fresh, plus more as needed

TABLESPOONS SALSA
prepared

TABLESPOONS HONEY

TEASPOON SALT AND BLACK PEPPER
or more to taste *

OUNCES LENTILS, GREEN
rinsed, or 1 1/2 cups cooked

BUNCHES SCALLIONS, SPRING OR GREEN ONIONS
chopped, reserve 3 tablespoons for garnish *

CUPS MIXED SALAD GREENS
or lettuce *

LARGE MANGOS
ripe, peeled and diced

⅓

CUP CASHEW NUTS
coarsely chopped and roasted *

⅓

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.