Gages

VegetarianDairy
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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 ⓘ

Instructions

  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.

Nutrition & Diet Analysis (per serving)

555 kcal 28% DV
Protein Fat Carbs

Macronutrients

Protein 5g 10% DV
Total Fat 52.2g 67% DV
Carbs 18.9g 7% DV
Fiber 5.7g 20% DV
Sugar 8.6g 17% DV

Electrolytes

Sodium 419mg 18% DV
Potassium 279mg 6% DV
Cholesterol 88.5mg 30% DV

Vitamins & Minerals

Vitamin A 224.8mcg 25% DV
Vitamin C 9.9mg 11% DV
Calcium 35.5mg 3% DV
Iron 1.3mg 7% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

vinegar tomato vegetable oil eggplant coconut red onion butter peanuts

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