To make the dip add the roasted eggplants, oil, salt, raw garlic, lemon juice in a mixer and blend the ingredients. Add oil and blend again. Put the mixture in a bowl and add finely chopped coriander, chopped tomatoes, chopped cucumber, finely chopped capsicum, chopped mint leaves and chopped green chillies. Mix well and set aside. To make the salad, chop the tomato and the baby eggplant into slices. Put them in a bowl. Add black pepper powder, salt and chopped mint leaves. Drizzle with oil. Heat oil in a pan. Add the garlic cloves cook for a minute and then stir fry the eggplant slices. Cook on a low flame making the eggplant slices crisp. Add the tomato slices and put off the flame. Arrange the eggplant and tomato slices on a serving dish. Drizzle with the pan juices. Place lettuce leaves at the side and a dollop of prepared dip. Garnish with parsley leaves. Drizzle with tomato marinade and sprinkle crushed black pepper.