Rating: 4 stars 3.8
7 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

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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Recipe Summary

prep:
15 mins
cook:
5 mins
additional:
4 hrs
total:
4 hrs 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

182 calories; protein 3.6g; carbohydrates 12.2g; fat 14.6g; cholesterol 5.1mg; sodium 22.5mg. Full Nutrition
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