Gages
Serves: 3
Branson Greenfelder
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
58
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Melt butter in a large skillet over medium heat
2
Fry the eggplant in the butter until lightly browned, stirring frequently
3
Remove from heat, and set aside to cool slightly
4
In a large bowl, combine the hot pepper, tomatoes, onion, and eggplant
5
Mix together the vinegar and oil, pour over the vegetables, and toss gently to coat
6
Cover, and chill for at least 3 hours, or overnight
7
Toss salad with coconut and peanuts just before serving