Ingredients4 h 20 m servings 182 cals
- 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.
- 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.
Per Serving: 182 calories; 14.6 g fat; 12.2 g carbohydrates; 3.6 g protein; 5 mg cholesterol; 22 mg sodium. Full nutrition
ReviewsRead all reviews 5
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...