Indian-Styled Salad with Coconuts and Baked Eggplants Recipe

Name: Indian-Styled Salad with Coconuts and Baked Eggplants
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat the oven to 200C.
2
Rinse and thinly slice the eggplants.
3
Sprinkle lightly with salt, and let sit for a while.
4
Remove any surface scum with a paper towel.
5
Pour 1 tablespoon oil (unlisted) over the eggplants and bake for 20 minutes in the oven.
6
Remove its skin, and cut into small-sized pieces.
7
Combine the olive oil and lemon juice in a bowl to mix.
8
Mix in the other ingredients and the * condiments.
9
Let sit for minimum 30 minutes to blend in.
10
Dish the salad up onto a lettuce leaf placed on a dish.
11
Enjoy them scatter with coriander if you'd like.
12
This dish goes very well with curry.
13
When I had this dish at my friend's place, I also had it with curry.
14
If you're a fan of coriander, I recommend you scatter lots of it.

141

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Eggplants (small), 8 Cherry tomatoes, 4 leaves Lettuce, 5 tbsp * Coconut flakes, and more.

Yes, Indian-Styled Salad with Coconuts and Baked Eggplants falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Indian-Styled Salad with Coconuts and Baked Eggplants

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