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

Before you jump to Indian-Styled Salad with Coconuts and Baked Eggplants recipe, you may want to read this short interesting healthy tips about Snacks that provide You Vitality.

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One of the most popular snacks is yogurt. In fact, many people will substitute a container of yogurt for a healthy lunch-something we don’t recommend. You cannot beat yogurt whenever it comes to a wholesome snack though. It is a protein-rich supply of nutritious minerals and vitamins. Easily digestible, yogurt can actually help your digestive tract work appropriately depending upon the culture used to make it. Quick hint: select unsweetened yogurt and add walnuts or flaxseeds. It’s an simple way to minimize sugar while still enjoying a tasty snack.

A large variety of quick health snacks is easily available. When you make the determination to be healthy, it’s simple to find what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to indian-styled salad with coconuts and baked eggplants recipe. To cook indian-styled salad with coconuts and baked eggplants you need 12 ingredients and 6 steps. Here is how you do that.

The ingredients needed to prepare Indian-Styled Salad with Coconuts and Baked Eggplants:
  1. Get 2 Eggplants (small)
  2. Get 8 Cherry tomatoes
  3. Prepare 4 leaves Lettuce
  4. Get 5 tbsp ＊ Coconut flakes
  5. Get 1/2 small ＊ Onion
  6. Use 2 tbsp ＊ Olive oil
  7. Take 1 tsp ＊ Lemon juice
  8. Get 1/2 tsp ＊ Salt
  9. Take 1 dash ＊ Pepper
  10. Use 1 tsp ＊ Chili flakes / curry powder
  11. Use 1/2 tsp Garam masala
  12. Take 2 tablespoons, minced Coriander
Instructions 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.

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