Gages Recipe

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Ingredients:

Serving

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 cup vinegar
3 tbsp vegetable oil
1/4 cup unsweetened flaked coconut
1/4 cup unsalted dry-roasted peanuts

Directions:

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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	159.62 Kcal (668 kJ)
Calories from fat	113.94 Kcal
		% Daily Value*
Total Fat	12.66g	19%
Cholesterol	5.09mg	2%
Sodium	6.19mg	0%
Potassium	346.33mg	7%
Total Carbs	10.68g	4%
Sugars	5.06g	20%
Dietary Fiber	3.77g	15%
Protein	2.46g	5%
Vitamin C	8.6mg	14%
Iron	0.3mg	2%
Calcium	20.9mg	2%

Amount Per 100 g
Calories	97.28 Kcal (407 kJ)
Calories from fat	69.44 Kcal
		% Daily Value*
Total Fat	7.72g	19%
Cholesterol	3.1mg	2%
Sodium	3.77mg	0%
Potassium	211.07mg	7%
Total Carbs	6.51g	4%
Sugars	3.08g	20%
Dietary Fiber	2.3g	15%
Protein	1.5g	5%
Vitamin C	5.3mg	14%
Iron	0.2mg	2%
Calcium	12.7mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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