Recipe: Perfect Indian-Styled Salad with Coconuts and Baked Eggplants

Indian-Styled Salad with Coconuts and Baked Eggplants.

You can cook Indian-Styled Salad with Coconuts and Baked Eggplants using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Indian-Styled Salad with Coconuts and Baked Eggplants

1. Prepare 2 of Eggplants (small).
2. It's 8 of Cherry tomatoes.
3. It's 4 of leaves Lettuce.
4. Prepare 5 tbsp of ＊ Coconut flakes.
5. Prepare 1/2 small of ＊ Onion.
6. You need 2 tbsp of ＊ Olive oil.
7. It's 1 tsp of ＊ Lemon juice.
8. Prepare 1/2 tsp of ＊ Salt.
9. Prepare 1 dash of ＊ Pepper.
10. It's 1 tsp of ＊ Chili flakes / curry powder.
11. It's 1/2 tsp of Garam masala.
12. Prepare 2 of tablespoons, minced Coriander.

Indian-Styled Salad with Coconuts and Baked Eggplants step by step

1. 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..
2. 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..
3. 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..
4. Dish the salad up onto a lettuce leaf placed on a dish. Enjoy them scatter with coriander if you'd like..
5. This dish goes very well with curry. When I had this dish at my friend's place, I also had it with curry..
6. If you're a fan of coriander, I recommend you scatter lots of it..