Spiced Eggplant-Lentil Salad with Mango
- 4 tablespoons peanut oil or olive oil, divided
- 2½ teaspoons chili powder, divided
- 2½ teaspoons curry powder, divided
- 2 medium eggplants (350 grams), trimmed and cut into 2.5 cm cubes
- ⅓ cup lemon or lime juice, plus more if desired¼ cup prepared salsa
- ¼ cup honey (or substitute for vegans)
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper, plus more to taste
- 1½ cups cooked lentils or one 500 grams can, rinsed
- 2 bunches scallions, coarsely chopped (reserve 2 tablespoons for garnish)
- 4 cups torn romaine lettuce
- 2 large ripe mangoes, peeled and diced
- ¼ cup coarsely chopped roasted peanuts or cashews
- ¼ cup chopped fresh cilantro
- Preheat oven to 260°C.
- 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 ½ teaspoon each chili powder and curry powder, ⅓ cup lemon (or lime) juice, salsa, honey (or substitute), 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.
Serving size: about 2 cups
Per serving: 518 calories; 20 g fat (3 g sat); 17 g fibre; 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: 5½
Exchanges: 1 starch, 1 fruit, 2 vegetables, 1 plant-based protein, 4 fats