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Gages

Rated as 3.86 out of 5 Stars
94

"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

4 h 20 m servings 182
Original recipe yields 6 servings

Directions

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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.

Nutrition Facts


Per Serving: 182 calories; 14.6 12.2 3.6 5 22 Full nutrition

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Reviews

Read all reviews 6
  1. 7 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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.

Most helpful critical review

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?...

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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...

Excellent! I took the 'advice' from a reviewer here and changed the peanuts to cashews-good!