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20 minute dinner recipes

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Spiced Eggplant-Lentil Salad with Mango

http://www.eatingwell.com/recipes/mango_eggplant_lentil_salad.html

From EatingWell:  May/June 2010

Spiced eggplant, lentils and mangoes combine deliciously in this Indian-inspired vegetarian salad. Customize the spiciness of this by choosing mild, medium or hot versions of salsa, chili powders and curry powder. The flavor is even better when the salad is prepared ahead. Recipe by Nancy Baggett for EatingWell.

4 servings, about 2 cups each | Active Time: 45 minutes | Total Time: 45 minutes

Ingredients

Preparation

  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.

Nutrition

Per serving : 485 Calories; 20 g Fat; 3 g Sat; 9 g Mono; 0 mg Cholesterol; 75 g Carbohydrates; 13 g Protein; 16 g Fiber; 275 mg Sodium; 1051 mg Potassium

4 Carbohydrate Serving

Exchanges: 1 starch, 1 fruit, 2 vegetable, 1 plant-based protein, 4 fat

Tips & Notes