dakota kelly 27

"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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4 h 20 m servings 182 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 182 kcal
  • 9%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 12.2g
  • 4%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 22 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.



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?...

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.

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 sa...

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 s...

Not completely sold on this. And according to the leftovers neither were my guests. I cut the eggplant into cubes and sauteed it with the onion, adding the tomato near the end. It is the consist...