Steps to Prepare Super Quick Homemade Indian-Styled Salad with Coconuts and Baked Eggplants

Hey everyone, it's me again, Dan, welcome to our recipe page. Today, we're going to make a distinctive dish, Simple Way to Prepare Any-night-of-the-week Indian-Styled Salad with Coconuts and Baked Eggplants. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Indian-Styled Salad with Coconuts and Baked Eggplants, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Indian-Styled Salad with Coconuts and Baked Eggplants delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Indian-Styled Salad with Coconuts and Baked Eggplants is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few ingredients. You can have Indian-Styled Salad with Coconuts and Baked Eggplants using 12 ingredients and 6 steps. Here is how you cook that.

I had this at my Indian friend's place. This is my own variation with less oil, less spiciness, lots of lemon juice, lettuce, and tomatoes. It goes well with curry. You can improve the texture of the eggplant by removing its skin. Letting the ingredients sit will let the flavor be absorbed well. Recipe by Brandy

Ingredients and spices that need to be Make ready to make Indian-Styled Salad with Coconuts and Baked Eggplants:

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

Steps to make 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.

While that is by no means the end all be all guide to cooking quick and easy lunches it's very good food for thought. The expectation is that this will get your own creative juices flowing so that you may prepare wonderful lunches for the own family without the need to accomplish too terribly much heavy cooking at the practice.

So that's going to wrap this up for this special food Recipe of Homemade Indian-Styled Salad with Coconuts and Baked Eggplants. Thank you very much for reading. I'm confident that you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!