Indian Spiced Eggplant Lentil Salad with Fresh Mango

• 4 tablespoons olive oil or canola oil, peanut oil, divided
• 2 1/2 teaspoons chili powder divided
• 2 1/2 teaspoons curry powder divided
• 2 medium eggplant 3/4 pound each, trimmed and cut into 1-inch cubes
• 13 cup lemon juice or lime juice, prefer fresh, plus more as needed
• 4 tablespoons salsa prepared
• 4 tablespoons honey
• 1/4 teaspoon salt and black pepper or more to taste
• 15 ounces lentils, green rinsed, or 1 1/2 cups cooked
• 2 bunches scallions, spring or green onions chopped, reserve 3 tablespoons for garnish
• 4 cups mixed salad greens or lettuce
• 2 large mangos ripe, peeled and diced
• 13 cup cashew nuts coarsely chopped and roasted
• 13 cup cilantro freshly chopped

1. Preheat oven to 500F.
2. Mix well 1 tablespoon oil with 2 teaspoons each chili powder and curry powder in a large bowl.
3. Stir in eggplant and toss well.
4. Spread the eggplant on a large, rimmed baking sheet.
5. Roast, stirring once halfway through, until tender, 14 to 16 minutes.
6. Thoroughly combine the remaining 3 tablespoons oil, remaining 1/2 teaspoon each chili powder and curry powder, 13 cup lemon (or lime) juice, salsa, honey, salt and pepper to taste in a large bowl.
7. Stir in the roasted eggplant, lentils and scallions; gently toss to combine.
8. Season with more pepper and/or lemon (or lime) juice to taste.
9. Serve the salad on a bed of mixed greens or romaine, topped with fresh diced mango, roasted nuts, cilantro and the reserved 3 tablespoons scallions.

olive oil, chili powder, curry powder, lemon juice, salsa prepared, honey, salt, lentils, bunches scallions, mixed salad greens, mangos, nuts, cilantro freshly

Taken from recipeland.com/recipe/v/indian-spiced-eggplant-lentil-s-50830 (may not work)