Spiced Eggplant-Lentil Salad with Mango

Spiced Eggplant-Lentil Salad with Mango

18 Reviews
From: EatingWell Magazine, 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.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 4 tablespoons peanut oil or olive oil, divided
  • 2½ teaspoons chili powder, divided
  • 2½ teaspoons curry powder, divided
  • 2 medium eggplants ( ¾ pound each), trimmed and cut into 1-inch cubes
  • ⅓ cup lemon or lime juice, plus more if desired
  • ¼ cup prepared salsa
  • ¼ cup honey
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper, plus more to taste
  • 1½ cups cooked lentils (see Tip) or one 15-ounce can, rinsed
  • 2 bunches scallions, coarsely chopped (reserve 2 tablespoons for garnish)
  • 4 cups torn romaine lettuce
  • 2 large ripe mangoes, peeled and diced (see Tip)
  • ¼ cup coarsely chopped roasted peanuts or cashews
  • ¼ cup chopped fresh cilantro


  • Active

  • Ready In

  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 ½ teaspoon each chili powder and curry powder, ⅓ 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.
  • Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day.
  • To cook lentils, combine ½ cup red or brown lentils in a medium saucepan with 1½ cups water. Bring to a boil over medium-high heat; reduce heat so the lentils boil gently, cover and cook, stirring occasionally, until just tender, 12 to 18 minutes (red lentils cook more quickly than brown). Makes 1½ cups.
  • To peel and dice a mango, slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side. Dice into desired size.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: about 2 cups
  • Per serving: 518 calories; 20 g fat(3 g sat); 17 g fiber; 82 g carbohydrates; 14 g protein; 333 mcg folate; 0 mg cholesterol; 49 g sugars; 17 g added sugars; 6,997 IU vitamin A; 82 mg vitamin C; 111 mg calcium; 5 mg iron; 324 mg sodium; 1,162 mg potassium
  • Nutrition Bonus: Vitamin A (140% daily value), Vitamin C (137% dv), Folate (83% dv), Iron (28% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1 fruit, 2 vegetable, 1 plant-based protein, 4 fat

Reviews 18

August 18, 2014
profile image
By: EatingWell User
What kind of salsa suits the best? I'm planning to make this dish tonight, looking forward after reading all the reviews! Just a question; what kind of salsa suits best for this dish? En fruity one or more a spicy one.. I love spicy food, but i dont know if it fits to this one?
November 13, 2013
profile image
By: EatingWell User
is this to be served hot or cold?
June 06, 2013
profile image
By: EatingWell User
This recipe isn't vegan! This recipe includes honey so made as is, is not vegan. Looks delicious though and since I myself am not a vegan, I'll be making it soon! Cons: Contains honey
March 19, 2013
profile image
By: EatingWell User
THIS WAS FANTASTIC! This is my new staple meal. Sooo good. The mango added such a perfect punch, I was so surprised. PLus i've never made eggplant before in my life, and this was so easy and tasty! Just Brilliant
September 11, 2012
profile image
By: szem
the best non-grilled eggplant recipe I was looking for an eggplant recipe as a main dinner dish on our vegetarians days, so that my meat-lovers did not suffer from the lack of meat that much. All my previous eggplant dishes were too bland, or too bitter, or too oily, except for greek recipes, but I needed some variety, too. My son does not like lentils and curry, but a combination of eggplant, lentils (I used green), lime-cilantro dressing, and mango work beautifully together, so my son has had this dish with no objection. I am going to play with spices a little bit to adjust to my family's taste, but it's definitely a keeper, especially in winter, when grill is not used. Pros: easy to prepare, fantastic combination Cons: none
April 23, 2012
profile image
By: EatingWell User
What a nutritious and delicious meal. My husband gave it five stars. Will definitely use this for our next couples beach potluck.
September 02, 2011
profile image
By: jupett
Wowzer! Not always a fan of eggplant, my first reading of the ingredients didn't inspire me to try this recipe when it was first published. In my quest to find plant based entrees I decided to give it a go. How happy I am to have made it! Very delicious and easy to prepare. I will definitely make this again. Pros: Fast, easy and delicious
May 11, 2011
profile image
By: melaniejh1
Delicious! This recipe was delicious! My only issue was that I found the oven temperature to be a bit high when roasting the eggplant- it ended up getting pretty brown only half way through the cooking time. Next time I will reduce the temperature.
September 01, 2010
profile image
By: EatingWell User
Loved it! Used cashews instead of peanuts and substituted cumin for some of the chili powder.
More Reviews