Spiced Eggplant-Lentil Salad with Mango

Eating WellReviews(2)
Julie and Jeff: "I’m still new to cooking lentils so they were a l…" Read More


  • 4 tablespoons peanut oil (or olive oil, divided)
  • 2 1/2 teaspoons chili powder (divided)
  • 2 1/2 teaspoons curry powder (divided)
  • 2 eggplants (medium, 3/4 pound each, trimmed and cut into 1-inch cubes)
  • 1/3 cup lemon 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 lentils (cooked, see Tip or one 15-ounce can, rinsed)
  • 2 bunches scallions (coarsely chopped, reserve 2 tablespoons for garnish)
  • 4 cups romaine lettuce (torn)
  • 2 mangoes (large ripe, peeled and diced, see Tip)
  • 1/4 cup roasted peanuts (coarsely chopped, or cashews)
  • 1/4 cup chopped fresh cilantro
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Yummly User
I’m still new to cooking lentils so they were a little mushy. The eggplant, spices and honey worked together nicely. So the consistency was more like a stew. Lastly, I’ll probably buy cut, frozen mango to save time. I’m not vegetarian but like introducing veg options for family meals
zivile g. 17 Sep 2016
Fantactic, tasty, very good combination of ingredients. I made my salsa. Everything else was as per recipe. Definitely would make again.