Gages

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.

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 182 Calories

Ingredients

• 1 tablespoon butter
• ¼ cup unsweetened flaked coconut
• 3 tablespoons vegetable oil
• 1 fresh red chile pepper, seeded and chopped
• 1 red onion, sliced
• ¼ cup vinegar
• 4 tomatoes, sliced
• 1 eggplant, peeled and thinly sliced
• ¼ cup unsalted dry-roasted peanuts

Recipe Instructions

Step 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.

Step 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.