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.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2010
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 500 degrees F.

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  • 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.

  • 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.

  • Serve the salad on a bed of romaine, topped with mango, nuts, cilantro and the reserved 2 tablespoons scallions.

Tips

Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day.

To cook lentils, combine 1/2 cup red or brown lentils in a medium saucepan with 1 1/2 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 1 1/2 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 Facts

518.2 calories; protein 13.7g 27% DV; carbohydrates 81.8g 26% DV; exchange other carbs 5.5; dietary fiber 16.9g 68% DV; sugars 49.4g; fat 20g 31% DV; saturated fat 3.4g 17% DV; cholesterolmg; vitamin a iu 6997.3IU 140% DV; vitamin c 81.8mg 136% DV; folate 332.7mcg 83% DV; calcium 110.8mg 11% DV; iron 5mg 28% DV; magnesium 101.7mg 36% DV; potassium 1162.5mg 33% DV; sodium 323.8mg 13% DV; thiamin 0.4mg 38% DV; added sugar 17g.

Reviews (18)

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20 Ratings
  • 5 star values: 17
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
08/18/2014
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? Read More
Rating: 4 stars
11/13/2013
is this to be served hot or cold? Read More
Rating: 2 stars
06/06/2013
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 Read More
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Rating: 5 stars
03/19/2013
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 Read More
Rating: 5 stars
09/12/2012
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 Read More
Rating: 5 stars
04/23/2012
What a nutritious and delicious meal. My husband gave it five stars. Will definitely use this for our next couples beach potluck. Read More
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Rating: 5 stars
10/30/2011
This was delicious and easy. I used mild salsa and curry as I don't like very spicy things. This was unusual and very very tasty. One of the best I've gotten from Eating Well which I subscribe to and have been using as my main recipe source for several years. A winner! Read More
Rating: 5 stars
10/30/2011
This was excellent. My husband was skeptical as some of his least favorite ingredients went into the mix (eggplant lentils etc.) but was pleasantly surprised at the finished product. "This is delicious!" I agree. I used the same bowl to toss the spiced eggplant before cooking and to assemble the eggplant lentils and dressing after which made cleanup a breeze. Dry lentils cooked up while I waited for the eggplant to roast. Read More
Rating: 5 stars
10/30/2011
Very nice light meal. We made this to eat by the pool. The flavors were sensational especially the cilantro which we increased. The bonus...it was even better the next day! Read More
Rating: 5 stars
10/30/2011
I had to alter the recipe slightly to fit my family. I tossed 1/2 cup eggplant in EVOO and roasted along side the spicy eggplant. The plain eggplant got tossed with lentils mango and the dressing (with just a pinch of curry and chili powders) and served to my 10 month old and 3 year old. The grownups got extra doses of chili and curry (we like it hot) and I also added tofu to make the meal a little heartier. I served with warm corn tortillas because we didn't have any Naan. It was a delicious quick recipe and the whole family definitely thought it was a winner! Read More
Rating: 5 stars
10/30/2011
I really loved the flavors in this but I just couldn't get past the texture of the slimy mango and the mushy eggplant. Read More
Rating: 5 stars
10/30/2011
This recipe won rave reviews at a neighborhood barbecue!! Read More
Rating: 5 stars
10/30/2011
Our "Let's Eat Healthy" group made this for lunch today and loved it! We also thought we could substitute black beans for the lentils some time for a little different taste. Read More
Rating: 5 stars
10/30/2011
This is a wonderfully delightful dish. We had a neighbor join us for dinner at the last minute I think mostly because he was intrigued at how lovely the food was on our plates (we were dining al fresco in the back yard)! It would also be great as a potluck dish. Read More
Rating: 5 stars
10/30/2011
My new favorite vegetarian dish! So good! Didn't look very appealing at first but tasted awesome. Loved the spiceness. I had a mango/peach salsa from Cost-Co that I added for the salsa and I'm glad I did. My mangos I bought were pretty bad it's hard buying produce in Montana! But the mango salsa added the right sweetness to tame the heat and had the same effect as adding chopped mango. Loved the cilantro and peanuts also make sure to add them. Will be making again before the summer is over! Read More
Rating: 5 stars
10/30/2011
Loved it! Used cashews instead of peanuts and substituted cumin for some of the chili powder. Read More
Rating: 5 stars
10/29/2011
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. Read More
Rating: 5 stars
10/29/2011
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 Read More