Spiced Eggplant-Lentil Salad with Mango

Ingredients

• Peanut oil

  Salad or cooking

  4 tbsp or 54g

• Chili powder

  Spices

  2 tsp or 5g

• Curry powder

  Spices

  2 tsp or 4g

• Eggplant

  Raw

  8 cup, cubes or 656g

• Lime juice

  Raw

  4 tbsp or 60g

• Salsa

  Sauce, ready-to-serve

  4 tbsp or 64g

• Honey

  4 tbsp or 84g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Lentils

  Mature seeds, cooked, boiled, with salt

  2 cup or 396g

• Scallions

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

  1 cup, chopped or 100g

• Lettuce

  Romaine or cos, raw

  4 cup shredded or 188g

• Mangos

  Raw

  2 fruit without refuse or 414g

• Cashew nuts

  Nuts, raw

  4 tbsp or 34g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

Directions

1. Preheat the oven to 500°F.
2. In a large bowl, mix one-fourth of the peanut oil with the chili powder and curry powder. Add the eggplant cubes and toss until well coated.
3. Spread the eggplant on a large, rimmed baking sheet. Roast for about 15 minutes, stirring once halfway through, until tender.
4. In a large bowl, combine the remaining peanut oil, lime juice, salsa, honey, salt, and pepper.
5. Add the roasted eggplant, lentils, and scallions to the bowl and gently toss to combine. Adjust seasonings and lime juice to taste if needed.
6. Serve the salad on a bed of romaine lettuce, topped with diced mango, cashews, and cilantro.