Marinated Eggplant and Tomato Salad

    3 hours 20 minutes

    The addition of shredded coconut and peanuts just before serving adds an exotic touch to this excellent salad from Sierra Leone.

    6 people made this

    Serves: 6 

    • 1 tablespoon butter
    • 1 eggplant, peeled and thinly sliced
    • 1 fresh red chilli, seeded and chopped
    • 4 tomatoes, sliced
    • 1 red onion, sliced
    • 1/4 cup red wine vinegar
    • 3 tablespoons vegetable oil
    • 1/4 cup shredded coconut
    • 1/4 cup unsalted dry-roasted peanuts

    Preparation:15min  ›  Cook:5min  ›  Extra time:3hours marinating  ›  Ready in:3hours20min 

    1. Melt butter in a large frypan 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 chilli, 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.

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    Reviews in English (6)


    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? (I used red wine vinegar) and also I think it would taste better if the onions and tomatoes were also cooked and then chilled along with the eggplant. I will give this recipe another try with a few changes to see how I like it.  -  20 Jul 2003  (Review from Allrecipes USA and Canada)


    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.  -  12 Aug 2009  (Review from Allrecipes USA and Canada)


    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 salting it and letting it sit for 30 minutes, then rinsing off the salt), I chopped them up into bite-sized pieces. Needed more butter than the recipe called for, but instead I added olive oil ... also browned the onions per other reviewers' suggestion. Used less olive oil in the end dish (because I had used some in cooking the eggplant & onion.) I love balsamic vinegar, so I used that - it gave the dish an ugly brown color, but tasted good. I will make this again - would give it 3 1/2 stars if I could.  -  19 Dec 2010  (Review from Allrecipes USA and Canada)