1 medium eggplants ( ¾ pound each), trimmed and cut into 1-inch cubes
⅓ cup lemon or lime juice, plus more if desired
¼ cup prepared salsa
2 ts honey
¼ teaspoon salt
¼ teaspoon freshly ground pepper, plus more to taste
1 cup cooked lentils or one 15-ounce can, rinsed
2 bunches scallions, coarsely chopped (reserve 2 tablespoons for garnish)
4 cups torn romaine lettuce
1 large ripe mango, peeled and diced
¼ cup chopped fresh cilantro
Preheat oven to 500°F.
Combine oil with 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 oil, remaining ½ teaspoon each chili powder and curry powder, ⅓ 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.
Serve the salad on a bed of romaine, topped with mango, nuts, cilantro and the reserved 2 tablespoons scallions.
Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day.
To cook lentils, combine ½ cup red or brown lentils in a medium saucepan with 1½ cups water. Bring to a boil over medium-high heat; reduce heat so the lentils boil gently, cover and cook, stirring occasionally, until just tender, 12 to 18 minutes (red lentils cook more quickly than brown). Makes 1½ cups.