Spiced Eggplant-Lentil Salad with Mango

5 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 or one 15-ounce can, rinsed
1 bunch scallions, coarsely chopped
4 cups torn romaine lettuce
2 cup thawed mangos
1/4 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.