Indian-Styled Salad with Coconuts and Baked Eggplants
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
Indian-Styled Salad with Coconuts and Baked Eggplants
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
Cooking Instructions
- 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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