Gages Recipe -
Gages Recipe
  • READY IN 4+ hrs


Recipe by  

"This is an excellent vegetable dish from Sierra Leone. A tantalizing marinated eggplant and tomato salad tossed with coconut and peanuts just before serving for an exotic crunch."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    5 mins

    4 hrs 20 mins


  1. Melt butter in a large skillet over medium heat. Fry the eggplant in the butter until lightly browned, stirring frequently. Remove from heat, and set aside to cool slightly.
  2. In a large bowl, combine the hot pepper, tomatoes, onion, and eggplant. Mix together the vinegar and oil, pour over the vegetables, and toss gently to coat. Cover, and chill for at least 3 hours, or overnight. Toss salad with coconut and peanuts just before serving.
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Reviews More Reviews

Jan 10, 2004

I gave this recipe only 3 stars because the jury is still out. It has an interesting flavor. The only things that keep me from rating this higher is the recipe calls for vinegar but what kind? (I used red wine vinegar) and also I think it would taste better if the onions and tomatoes were also cooked and then chilled along with the eggplant. I will give this recipe another try with a few changes to see how I like it.

Aug 12, 2009

Absolutely outstanding! I cooked the onions w/ eggplant & added ~ 1/2 tsp coriander. Used cashews instead of peanuts. My husband, who is not an eggplant lover couldn't get enough.


5 Ratings

Dec 20, 2010

I thought I had red chili peppers at home, but didn't, so I substituted pickled jalapenos, and that worked well. After slicing the eggplant, tomatoes, and onion (and sweating the eggplant by salting it and letting it sit for 30 minutes, then rinsing off the salt), I chopped them up into bite-sized pieces. Needed more butter than the recipe called for, but instead I added olive oil ... also browned the onions per other reviewers' suggestion. Used less olive oil in the end dish (because I had used some in cooking the eggplant & onion.) I love balsamic vinegar, so I used that - it gave the dish an ugly brown color, but tasted good. I will make this again - would give it 3 1/2 stars if I could.

Jul 13, 2012

Wow, this has a beautiful nutty crunch to it from the peanuts & coconut, and lots of zing from the chilies and vinegar which actually work quite well together. The only changes I made were to substitute olive oil for the butter, baby eggplant for the eggplant (I used 5) and dessicated (dried & finely chopped) coconut for the flaked coconut - same ingredients, just different form so I guess the taste is the same! I wondered too, which vinegar to use, & went with white. It's delicious!


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  • Calories
  • 182 kcal
  • 9%
  • Carbohydrates
  • 12.2 g
  • 4%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 14.6 g
  • 22%
  • Fiber
  • 5.1 g
  • 20%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 22 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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