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
Details
- Servings: 4
- Diet: High-Fiber
- Meal: lunch, dinner
- Dish: main course
Cuisine
- american
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