Spiced Eggplant-Lentil Salad with Mango

Ingredients

• Peanut oil

  Salad or cooking

  4 tbsp or 54g

• Lentils

  Mature seeds, cooked, boiled, with salt

  1 ½ cup or 297g

• Chili powder

  Spices

  2 ½ tsp or 7g

• Curry powder

  Spices

  2 ½ tsp or 5g

• Eggplant

  Raw

  2 eggplant, peeled (yield from 1-1/4 lb) or 916g

• Lime juice

  Raw

  5 tbsp or 75g

• Salsa

  Sauce, ready-to-serve

  4 tbsp or 64g

• Honey

  4 tbsp or 84g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  6 medium or 90g

• Lettuce

  Romaine or cos, raw

  4 cup shredded or 188g

• Mangos

  Raw

  2 fruit without refuse or 414g

• Cashew nuts

  Nuts, raw

  ¼ cup or 34g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

Directions

1. Remove lentils from the can and rinse. Trimmed and cut eggplant into 1-inch cubes. Peel and dice mangoes. Chop cilantro. Coarsely chopped scallion and reserve 2 tablespoons for garnish.
2. Preheat oven to 500 F. Combine 1 tablespoon oil with 2 teaspoons each chili powder and curry powder in a large bowl. Add eggplant and toss well.
3. Spread the eggplant on a large, rimmed baking sheet. Roast, stirring once halfway through, until tender, about 15 minutes.
4. 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.
5. 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.
6. Serve the salad on a bed of romaine, topped with mango, nuts, cilantro and the reserved 2 tablespoons scallions.