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We hope you got insight from reading it, now let’s go back to indian-styled salad with coconuts and baked eggplants recipe. To cook indian-styled salad with coconuts and baked eggplants you need 12 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to cook Indian-Styled Salad with Coconuts and Baked Eggplants:

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

Instructions to make Indian-Styled Salad with Coconuts and Baked Eggplants:

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.

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