Nutritional Chart
Calories: 765 kCal / serving
- Proteins:
- Fats:
- Carbs:
- 21 g
- 40 g
- 95 g
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 Make Lentil, Mango and Eggplant Salad
- For the curry paste:
Add the red curry paste, chili powder and olive oil in a small bowl. Mix them together. - Add the curry paste mixture over the eggplant and mix to evenly coat it.
- Put the eggplant into baking dish and roast for 30 minutes at 360⁰F/180⁰C.
- For the sweet and sour dressing:
Add the lemon juice, honey, sweet chili sauce and olive to a bowl and mix them. Set aside. - 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. - For the salad:
Add the cooked lentil, eggplant mix, spring onion, peanuts and the dressing to bowl and mix them together. - Top the salad mix with the cooked lentil, eggplant, and mango.