Rating: 4.75 stars
20 Ratings
  • 5 star values: 17
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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 calories; protein 13.7g; carbohydrates 81.8g; dietary fiber 16.9g; sugars 49.4g; fat 20g; saturated fat 3.4g; vitamin a iu 6997.3IU; vitamin c 81.8mg; folate 332.7mcg; calcium 110.8mg; iron 5mg; magnesium 101.7mg; potassium 1162.5mg; sodium 323.8mg; thiamin 0.4mg; added sugar 17g.
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Reviews (5)

20 Ratings
  • 5 star values: 17
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
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
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: 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
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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
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 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
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Rating: 5 stars
10/30/2011
This recipe won rave reviews at a neighborhood barbecue!! 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
10/30/2011
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