Yatimcheh Eggplant with vinaigrette

Ingredients

• For the eggplant
• 6 Chinese eggplants
• 1 medium-sized onion, chopped
• 1 teaspoon turmeric
• 1 clove garlic, minced
• 1 teaspoon ginger, grated (optional)
• 1 1/2 tablespoons olive oil
• salt & pepper to taste
• For the vinaigrette
• 1 1/2 cups red wine vinegar
• 4 teaspoons dried mint
• 1 small-sized onion, chopped

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