Indian Spiced Eggplant Lentil Salad with Fresh Mango Recipe

Name: Indian Spiced Eggplant Lentil Salad with Fresh Mango
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil or canola oil, peanut oil, divided; 2 1/2 teaspoons chili powder divided; 2 1/2 teaspoons curry powder divided; 2 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; 4 tablespoons salsa prepared; 4 tablespoons honey; 1/4 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; ⅓ cup cashew nuts coarsely chopped and roasted; ⅓ cup cilantro freshly chopped

Servings: persons

4 tablespoons olive oil or canola oil, peanut oil, divided
2 1/2 teaspoons chili powder divided
2 1/2 teaspoons curry powder divided
2 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
4 tablespoons salsa prepared
4 tablespoons honey
1/4 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
⅓ cup cashew nuts coarsely chopped and roasted
⅓ cup cilantro freshly chopped

1
Preheat oven to 500F.
2
Mix well 1 tablespoon oil with 2 teaspoons each chili powder and curry powder in a large bowl.
3
Stir in eggplant and toss well.
4
Spread the eggplant on a large, rimmed baking sheet.
5
Roast, stirring once halfway through, until tender, 14 to 16 minutes.
6
Thoroughly combine the remaining 3 tablespoons oil, remaining 1/2 teaspoon each chili powder and curry powder, 13 cup lemon (or lime) juice, salsa, honey, salt and pepper to taste in a large bowl.
7
Stir in the roasted eggplant, lentils and scallions; gently toss to combine.
8
Season with more pepper and/or lemon (or lime) juice to taste.
9
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.

377

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 tablespoons olive oil or canola oil, peanut oil, divided, 2 1/2 teaspoons chili powder divided, 2 1/2 teaspoons curry powder divided, 2 medium eggplant 3/4 pound each, trimmed and cut into 1-inch cubes, and more.

Yes, Indian Spiced Eggplant Lentil Salad with Fresh Mango falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Indian Spiced Eggplant Lentil Salad with Fresh Mango

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