Recipe of Speedy Indian-Styled Salad with Coconuts and Baked Eggplants
Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, Simple Way to Make Ultimate Indian-Styled Salad with Coconuts and Baked Eggplants. It is one of my favorites food recipes. This time, I'm gonna 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 begin with this recipe, we must prepare a few components. You can have Indian-Styled Salad with Coconuts and Baked Eggplants using 12 ingredients and 6 steps. Here is how you cook it.
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 Prepare to make 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
Steps to make to make Indian-Styled Salad with Coconuts and Baked Eggplants
- 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.
- 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.
- 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.
- Dish the salad up onto a lettuce leaf placed on a dish. Enjoy them scatter with coriander if you'd like.
- This dish goes very well with curry. When I had this dish at my friend's place, I also had it with curry.
- If you're a fan of coriander, I recommend you scatter lots of it.
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So that is going to wrap it up for this exceptional food Recipe of Quick Indian-Styled Salad with Coconuts and Baked Eggplants. Thank you very much for your time. I am sure that you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!