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

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.

eggplants, tomatoes, leaves lettuce, onion, olive oil, lemon juice, salt, pepper, chili flakes curry powder, garam masala, minced coriander

Taken from cookpad.com/us/recipes/154409-indian-styled-salad-with-coconuts-and-baked-eggplants (may not work)