Spiced eggplant, lentils and mangoes combine deliciously in this Indian-inspired vegetarian salad. Customize the spiciness of this by choosing mild, medium or hot versions of salsa, chili powders and curry powder. The flavor is even better when the salad is prepared ahead. Recipe by Nancy Baggett for EatingWell.
Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day.
- 4 tablespoons peanut oil or olive oil, divided
- 2 1/2 teaspoons chili powder, divided
- 2 1/2 teaspoons curry powder, divided
- 2 medium eggplants (3/4 pound each), trimmed and cut into 1-inch cubes
- 1/3 cup lemon or lime juice, plus more if desired
- 1/4 cup prepared salsa
- 1/4 cup honey
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper, plus more to taste
- 1 1/2 cups cooked lentils (see Tip) or one 15-ounce can, rinsed
- 2 bunches scallions, coarsely chopped (reserve 2 tablespoons for garnish)
- 4 cups torn romaine lettuce
- 2 large ripe mangoes, peeled and diced (see Tip)
- 1/4 cup coarsely chopped roasted peanuts or cashews
- 1/4 cup chopped fresh cilantro
- Tip: Kitchen Tip: To cook lentils, combine 1/2 cup red or brown lentils in a medium saucepan with 1 1/2 cups water. Bring to a boil over medium-high heat; reduce the heat so the lentils boil gently, cover and cook, stirring occasionally, until just tender, 12 to 18 minutes (red lentils cook more quickly than brown). Makes 1 1/2 cups.
- To peel and dice a mango, slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side. Dice into desired size.
Preheat the oven to 500 degrees F.
Combine 1 tablespoon oil with 2 teaspoons each chili powder and curry powder in a large bowl. Add the eggplant and toss well. Spread the eggplant on a large, rimmed baking sheet. Roast, stirring once halfway through, until tender, about 15 minutes.
Thoroughly combine the remaining 3 tablespoons oil, remaining 1/2 teaspoon each chili powder and curry powder, 1/3 cup lemon (or lime) juice, salsa, honey, salt and pepper in a large bowl. Add the roasted eggplant, lentils and scallions; gently toss to combine. Taste and season with more pepper and/or lemon (or lime) juice, if desired.
Serve the salad on a bed of romaine, topped with mango, nuts, cilantro and the reserved 2 tablespoons scallions.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
485 calories; 20g total fat; 3g total saturated fat; 0mg cholesterol; 275mg sodium; 75g carbohydrates; 16g fiber; 13g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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