Spiced Eggplant-Lentil Salad with Mango

Spiced eggplant, lentils and mangoes combine deliciously in this Indian-inspired vegetarian salad. Customize the spiciness of this by choosing mild, medium or hot versions of salsa, chili powders and curry powder. The flavor is even better when the salad is prepared ahead.

4 tablespoons peanut oil or olive oil, divided

2 ½ teaspoons chili powder, divided

2 ½ teaspoons curry powder, divided

2 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

¼ cup honey

¼ teaspoon salt

¼ teaspoon freshly ground pepper, plus more to taste

1 ½ 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)

¼ cup coarsely chopped roasted peanuts or cashews

¼ cup chopped fresh cilantro

Directions at eatingwell.com

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