Spiced Eggplant-Lentil Salad with Mango
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
5 tablespoons peanut oil or olive oil, divided2 1/2 teaspoons chili powder, divided2 1/2 teaspoons curry powder, divided2 medium eggplants (3/4 pound each), trimmed and cut into 1-inch cubes1/3 cup lemon or lime juice, plus more if desired1/4 cup prepared salsa1/4 cup honey1/4 teaspoon salt1/4 teaspoon freshly ground pepper, plus more to taste1 1/2 cups cooked lentils or one 15-ounce can, rinsed1 bunch scallions, coarsely chopped4 cups torn romaine lettuce2 cup thawed mangos1/4 cup chopped fresh cilantro
Preheat oven to 450°F.
Combine 2 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 20 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.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user AMELIAWISE4.
Combine 2 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 20 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.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user AMELIAWISE4.
Nutritional Info Amount Per Serving
- Calories: 333.9
- Total Fat: 15.4 g
- Cholesterol: 0.0 mg
- Sodium: 138.9 mg
- Total Carbs: 52.4 g
- Dietary Fiber: 10.4 g
- Protein: 4.7 g
Member Reviews