Spiced Eggplant-Lentil Salad with Mango Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Ingredients
• 4 tablespoons peanut oil or olive oil, divided
• 2 1/2 teaspoons chili powder, divided
• 2 1/2 teaspoons curry powder, divided
• 2 medium eggplants (3/4 pound each), trimmed and cut into 1-inch cubes
• 1/3 cup lemon or lime juice, plus more if desired
• 1/4 cup prepared salsa
• 1/4 cup honey
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper, plus more to taste
• 1 1/2 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)
• 1/4 cup coarsely chopped roasted peanuts or cashews
• 1/4 cup chopped fresh cilantro
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Directions: |
Directions: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. |
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Number Of
Servings: |
Number Of
Servings:4 servings |
Preparation
Time: |
Preparation
Time:45 mins. |
Personal
Notes: |
Personal
Notes: Per serving: 485 calories; 20 g fat (3 g sat, 9 g mono); 0 mg cholesterol; 75 g carbohydrates; 17 g added sugars; 13 g protein; 16 g fiber; 275 mg sodium; 1051 mg potassium.
Nutrition Bonus: Vitamin A (119% daily value), Vitamin C (102% dv), Folate (70% dv), Potassium (30% dv), Iron (28% dv), Magnesium (24% dv)
4 Carbohydrate Serving
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