Categories: Vegetarian

Ingredients

• 2 tablespoons peanut oil or olive oil, divided
• 1 teaspoons chili powder, divided
• 1 teaspoons curry powder, divided
• 1 medium eggplants (3/4 pound each), trimmed and cut into 1-inch cubes
• 1/6 cup lemon or lime juice, plus more if desired
• 1/8 cup prepared salsa
• 1/8 cup honey
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground pepper, plus more to taste
• 3/4 cups cooked lentils (see Tip) or one 15-ounce can, rinsed
• 1 bunches scallions, coarsely chopped (reserve 1 tablespoons for garnish)
• 2 cups torn romaine lettuce
• 1 large ripe mangoes, peeled and diced (see Tip)
• 1/8 cup coarsely chopped roasted peanuts or cashews
• 1/8 cup chopped fresh cilantro

Directions

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.

Email to a friend | Print this recipe | Back