Photo: Sorin Gheorghita
Gages
9 ingredients
15 min + 5 min
6 servings
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
775
Calories
13g
Protein
67g
Fat
40g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Peanut | 1 oz (28g) | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon butter
- 1 eggplant, peeled and thinly sliced
- 1 fresh red chile pepper, seeded and chopped
- 4 tomatoes, sliced
- 1 red onion, sliced
- 1/4 cup vinegar
- 3 tablespoons vegetable oil
- 1/4 cup unsweetened flaked coconut
- 1/4 cup unsalted dry-roasted peanuts
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes