Indian Spiced Eggplant Lentil Salad with Fresh Mango

Eggplants are native to India and are commonly used in Indian cuisine. They are rich in fiber and antioxidants.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Indian Spiced Eggplant Lentil Salad with Fresh Mango

Cooking Method: Boiling, Grilling Cuisine: Indian Courses: Gluten free, Lunch, Salad, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 20 min Cook Time 25 min Rest Time 10 min Total Time 55 mins

Servings: 4 Calories: 1000

Best Season: Summer

Ingredients

Servings

• 500 gram Eggplant
• 200 gram Red Lentils
• 1 cup Mango
• 1 cup Red Onion
• 1 cup Fresh Cilantro
• 3 tablespoon Lemon Juice
• 2 tablespoon Olive Oil
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Coriander
• 1 teaspoon Turmeric Powder
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Instructions

1. Preheat the grill. Slice the eggplant into 1/2-inch thick rounds. Brush both sides with olive oil and sprinkle with salt.
2. Grill the eggplant rounds for 3-4 minutes per side, until they are tender and have grill marks. Remove from grill and let cool.
3. In a medium saucepan, bring water to a boil. Add the red lentils and cook for 10-12 minutes, until they are tender. Drain and set aside.
4. In a large bowl, combine the cooked lentils, grilled eggplant, diced mango, diced red onion, chopped cilantro, lemon juice, olive oil, ground cumin, ground coriander, turmeric powder, salt, and black pepper. Mix well.
5. Let the salad rest for 10 minutes to allow the flavors to meld. Serve chilled or at room temperature.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 35g12%

Sugars 12g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.