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Indian Spiced Eggplant Lentil Salad with Fresh Mango

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

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

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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?
 

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