Marinated Eggplant and Tomato Salad

Marinated Eggplant and Tomato Salad

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6 people made this

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

dakota kelly

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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