Find Information About:

Drugs & Supplements

Get information and reviews on prescription drugs, over-the-counter medications, vitamins, and supplements. Search by name or medical condition.

Pill Identifier

Pill Identifier

Having trouble identifying your pills?

Enter the shape, color, or imprint of your prescription or OTC drug. Our pill identification tool will display pictures that you can compare to your pill.

Get Started

My Medicine

Save your medicine, check interactions, sign up for FDA alerts, create family profiles and more.

Get Started

WebMD Health Experts and Community

Talk to health experts and other people like you in WebMD's Communities. It's a safe forum where you can create or participate in support groups and discussions about health topics that interest you.

  • Second Opinion

    Second Opinion

    Read expert perspectives on popular health topics.

  • Community


    Connect with people like you, and get expert guidance on living a healthy life.

Got a health question? Get answers provided by leading organizations, doctors, and experts.

Get Answers

Sign up to receive WebMD's award-winning content delivered to your inbox.

Sign Up

Spiced Eggplant-Lentil Salad With Mango

WebMD Recipe from

Total Time: 45 mins

Spiced Eggplant-Lentil Salad With Mango

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.


  • 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


Step 1
Preheat oven to 500°F.
Step 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.
Step 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.
Step 4
Serve the salad on a bed of romaine, topped with mango, nuts, cilantro and the reserved 2 tablespoons scallions.


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.

Healthy Recipe Finder