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Spiced Eggplant-Lentil Salad With Mango

Spiced Eggplant-Lentil Salad With Mango
This Recipe Is:

WebMD Recipe from EatingWell.com

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.

Ingredients
Prep: 45 minutes | Total Time: 45 minutes
  • 4 tablespoons
    peanut oil, or olive oil, divided
  • 2 1/2 teaspoons
    chili powder, divided
  • 2 1/2 teaspoons
    curry powder, divided
  • 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
  • large ripe mangoes, peeled and diced (see Tip)
  • 1/4 cup
    coarsely chopped roasted peanuts, or cashews
  • 1/4 cup
    chopped fresh cilantro
Instructions
  1. Preheat oven to 500°F.
  2. Combine 1 tablespoon oil with 2 teaspoons each chili powder and curry powder in a large bowl. Add eggplant and toss well. Spread the eggplant on a large, rimmed baking sheet. Roast, stirring once halfway through, until tender, about 15 minutes.
  3. 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.
  4. Serve the salad on a bed of romaine, topped with mango, nuts, cilantro and the reserved 2 tablespoons scallions.

 

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 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.

Nutritional Information

Makes: 4 servings, about 2 cups each
  • Calories485
  • Fat20 g
    • Saturated fat3 g
  • Cholesterol0 g
  • Carbohydrates75 g
    • Dietary fiber16 g
  • Protein13 g
  • Sodium275 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
Did You Know?
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