Spiced Eggplant-Lentil Salad with Mango

Spiced Eggplant-Lentil Salad with Mango


  • 1/2 tablespoons peanut oil or olive oil, divided
  • 1  teaspoons chili powder, divided
  • 1 teaspoons curry powder, divided
  • 1 medium eggplants ( ¾ pound each), trimmed and cut into 1-inch cubes
  • ⅓ cup lemon or lime juice, plus more if desired
  • ¼ cup prepared salsa
  • 2  ts honey
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper, plus more to taste
  • 1 cup cooked lentils  or one 15-ounce can, rinsed
  • 2 bunches scallions, coarsely chopped (reserve 2 tablespoons for garnish)
  • 4 cups torn romaine lettuce
  • 1 large ripe mango, peeled and diced 
  • 5 cashews
  • ¼ cup chopped fresh cilantro


  1. Preheat oven to 500°F.
  2. Combine oil with 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  oil, remaining ½ teaspoon each chili powder and curry powder, ⅓ 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.
  5. Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day.
  • To cook lentils, combine ½ cup red or brown lentils in a medium saucepan with 1½ 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 1½ cups.

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