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 and line a large rimmed baking sheet with parchment or lightly oil it.
2. In a large bowl, toss the eggplant with 1 tablespoon of the peanut oil, chili powder, curry powder, and a pinch of salt until evenly coated.
3. Spread the eggplant on the baking sheet and roast 12–18 minutes, stirring once halfway, until browned and tender.
4. Whisk the remaining 3 tablespoons peanut oil with the lime juice, salsa, honey, salt, and pepper in a large bowl.
5. Add the warm roasted eggplant, lentils, and scallions; gently toss to coat and adjust lime juice and seasoning to taste.
6. Serve over a bed of romaine and top with diced mango, cashews, and cilantro.