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Indian-styled Salad With Coconuts And Baked Eggplants Recipe

Indian-Styled Salad with Coconuts and Baked Eggplants Recipe
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Serving : 2
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Prepare the ingredients before making Indian-Styled Salad with Coconuts and Baked Eggplants in your home. Then, follow these steps below to serve Indian-Styled Salad with Coconuts and Baked Eggplants for your family or friends.

Ingredients: Indian-Styled Salad with Coconuts and Baked Eggplants

  • 2 Eggplants (small)
  • 8 Cherry tomatoes
  • 4 leaves Lettuce
  • 5 tbsp * Coconut flakes
  • 1/2 small * Onion
  • 2 tbsp * Olive oil
  • 1 tsp * Lemon juice
  • 1/2 tsp * Salt
  • 1 dash * Pepper
  • 1 tsp * Chili flakes / curry powder
  • 1/2 tsp Garam masala
  • 2 tablespoons, minced Coriander

How to Make Indian-Styled Salad with Coconuts and Baked Eggplants

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Indian-Styled Salad with Coconuts and Baked Eggplants in your home by yourself.

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