Ingredients

Let’s Cook!

• 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.