SPICED EGGPLANT-LENTIL SALAD WITH MANGO

Need an awesome salad?  Here ya go!  This is a little tangy, a little sweet, and a lot of yum!  I have substituted squash for the eggplant when I ran out, and it was just as tasty.  The eggplant has a little spice that just works so well with the sweetness of the dressing.  I recommend finding a good lentil recipe (maybe I should post one!), so that you don't have boring brown lentils.  I like to add red wine and red onion about halfway through cooking.  Whatever you do, this is an amazing salad that tastes so fresh and sweet. 

* 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 agave nectar

* 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, cashews, or sunflower seeds

* 1/4 cup chopped fresh cilantro

Directions:

1. Preheat oven to 500°F.

2. Combine 1 tablespoon oil with 2 teaspoons each 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.

3. Thoroughly combine the remaining 3 tablespoons oil, remaining 1/2 teaspoon each chili powder and curry powder, 1/3 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.

4. Serve the salad on a bed of romaine, topped with mango, nuts, cilantro and the reserved 2 tablespoons scallions.