Lentil, Mango and Eggplant Salad

  • Difficulty: Medium
  • 40 minutes
  • One serving

For this salad, we’ve used mainly eggplant, lentil, and mango, but did some serious mixing. First, we’ve marinated the eggplant with a curry based sauce and then roast it in the oven. Further on, we’ve made a sweet and sour dressing to go with all the aromas found in the salad: nutty lentil, spiced eggplant, and exotic mango.

Ingredients Needed for Lentil, Mango and Eggplant Salad


For the curry paste:

1 tablespoon red curry paste
1 teaspoon chili powder
1 tablespoon olive oil
½ eggplant, cubed

For the sweet and sour dressing:

1 tablespoon lemon juice
1 tablespoon honey
1 tablespoon sweet chili sauce
1 tablespoon olive oil

For the final salad:

2.5 ounces of cooked lentil
½ mango, cubed
1 spring onion, chopped
1 ounce peanut
2 ounces of salad mix

How to Cook Lentil, Mango and Eggplant Salad

  1. For the curry paste:
    Add the red curry paste, chili powder and olive oil in a small bowl. Mix them together.
  2. Add the curry paste mixture over the eggplant and mix to evenly coat it.
  3. Put the eggplant into baking dish and roast for 30 minutes at 360⁰F/180⁰C.
  4. For the sweet and sour dressing:
    Add the lemon juice, honey, sweet chili sauce and olive to a bowl and mix them. Set aside.
  5. Cooking the lentils:
    Place a saucepan over medium heat, add the lentils, and pour in 1 cup of water. Bring it to a boil, reduce the heat, and simmer for 20-30 minutes.
  6. For the salad:
    Add the cooked lentil, eggplant mix, spring onion, peanuts and the dressing to bowl and mix them together.
  7. Top the salad mix with the cooked lentil, eggplant, and mango.

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