Guest guest Posted July 6, 2002 Report Share Posted July 6, 2002 GagesServings: 6Ingredients:1 tablespoon butter1 eggplant, peeled and thinly sliced1 fresh red chile pepper, seeded and chopped4 tomatoes, sliced1 red onion, sliced1/4 cup vinegar3 tablespoons vegetable oil1/4 cup unsweetened flaked coconut1/4 cup unsalted dry-roasted peanutsDirections: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. 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. New! SBC Dial - 1st Month Free & unlimited access Quote Link to comment Share on other sites More sharing options...
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