08 January 2012

Sierra Leone


Gages Salad

-1 Tbsp butter
-1 eggplant, peeled and thinly sliced
-1 fresh red chile pepper, seeded and chopped
-4 tomatoes, sliced
-1 red onion, sliced
-1/4 C. vinegar (white or cider)
-3 Tbsp vegetable oil
-1/4 C. unsweetened flaked coconut
-1/4 C. unsalted dry-roasted peanuts


1) Melt butter in a large skillet over medium heat. Fry the eggplant (and onion if desired) in the butter until lightly browned, stirring frequently. Remove from heat, and set aside to cool.
2) In a large bowl, combine the hot pepper, tomatoes, onion, and eggplant. Mix together the vinegar and oil, pour over the vegetables. Toss to coat, cover, and chill for at least 3 hours, or overnight. Toss salad with coconut and peanuts just before serving.


Source: http://allrecipes.com/recipe/gages/detail.aspx

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