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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

Description

Spiced Eggplant-Lentil Salad With Mango - The Huffington Post

Kitchen Daily