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By: dakota kelly  
"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."

Rating: This weblink has been rated 2 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 272 people have saved this

Prep Time:
15 Min
Cook Time:
5 Min
Ready In:
4 Hrs 20 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 tablespoon butter
  • 1 eggplant, peeled and thinly sliced
  • 1 fresh red chile pepper, seeded and chopped
  • 4 tomatoes, sliced
  • 1 red onion, sliced
  • 1/4 cup vinegar
  • 3 tablespoons vegetable oil
  • 1/4 cup unsweetened flaked coconut
  • 1/4 cup unsalted dry-roasted peanuts

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 186 | Total Fat: 14.7g | Cholesterol: 5mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 10, 2004 by JL8MP31 
I gave this recipe only 3 stars because the jury is still out. It has an interesting flavor. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 12, 2009 by Spicykat Supporting Member (Click to learn more about Supporting Membership)
Absolutely outstanding! I cooked the onions w/ eggplant & added ~ 1/2 tsp coriander. Used... MORE

 
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