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 servingsPrep
20 minCook
15 minReady
42 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
| ⅓ | 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 |
|
| ⅓ | cup |
cashew nuts
coarsely chopped and roasted |
*
|
| ⅓ | cup |
cilantro
freshly chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
olive oil
or canola oil, peanut oil, divided |
|
| 13 | ml |
chili powder
divided |
|
| 13 | ml |
curry powder
divided |
|
| 2 | medium |
eggplant
3/4 pound each, trimmed and cut into 1-inch cubes |
*
|
| 79 | ml |
lemon juice
or lime juice, prefer fresh, plus more as needed |
|
| 6E+1 | ml |
salsa
prepared |
|
| 6E+1 | ml |
honey
|
|
| 1.3 | ml |
salt and black pepper
or more to taste |
*
|
| 433.5 | ml/g |
lentils, green
rinsed, or 1 1/2 cups cooked |
|
| 2 | bunches |
scallions, spring or green onions
chopped, reserve 3 tablespoons for garnish |
*
|
| 946 | ml |
mixed salad greens
or lettuce |
*
|
| 2 | large |
mangos
ripe, peeled and diced |
|
| 79 | ml |
cashew nuts
coarsely chopped and roasted |
*
|
| 79 | ml |
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.
