Indian-Styled Salad with Coconuts and Baked Eggplants

Indian-Styled Salad with Coconuts and Baked Eggplants

A baked eggplant salad flavored with coconuts and spices. The fresh coriander adds a refreshing taste. This dish is also delicious served with curry.

Ingredients: 2 servings

Eggplants (small)
Cherry tomatoes
3-4 leaves
* Coconut flakes
3-5 tablespoons
* Onion
1/2 small
* Olive oil
2 tablespoons
* Lemon juice
1 teaspoon
* Salt
1/2 teaspoon
* Pepper
a small amount
* Chili flakes / curry powder
1/2-1 teaspoon
Garam masala
1/2 teaspoon
1-2 tablespoons, minced


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.

Story Behind this Recipe

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.