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The ingredients needed to make Indian-Styled Salad with Coconuts and Baked Eggplants:
- Provide 2 Eggplants (small)
- Get 8 Cherry tomatoes
- Prepare 4 leaves Lettuce
- Provide 5 tbsp ＊ Coconut flakes
- Get 1/2 small ＊ Onion
- Provide 2 tbsp ＊ Olive oil
- Take 1 tsp ＊ Lemon juice
- You need 1/2 tsp ＊ Salt
- Get 1 dash ＊ Pepper
- Prepare 1 tsp ＊ Chili flakes / curry powder
- Use 1/2 tsp Garam masala
- Get 2 tablespoons, minced Coriander
Instructions to make Indian-Styled Salad with Coconuts and Baked Eggplants:
- Preheat the oven to 200℃. Rinse and thinly slice the eggplants. Sprinkle lightly with salt, and let sit for a while. Remove any surface scum with a paper towel.
- Pour 1 tablespoon oil (unlisted) over the eggplants and bake for 20 minutes in the oven. Remove its skin, and cut into small-sized pieces.
- Combine the olive oil and lemon juice in a bowl to mix. Mix in the other ingredients and the ＊ condiments. Let sit for minimum 30 minutes to blend in.
- Dish the salad up onto a lettuce leaf placed on a dish. Enjoy them scatter with coriander if you'd like.
- This dish goes very well with curry. When I had this dish at my friend's place, I also had it with curry.
- If you're a fan of coriander, I recommend you scatter lots of it.
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