Pickled Eggplant
Cut into medallions . Leaving the skin
Grill on pan to get fry marks
Top with thinly sliced garlic and mint leaves
Drizzle with red wine vinegar
.
Refrigerate overnight
Serve as a side
Cynthia@Cielle.NET
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Pickled Eggplant
Cut into medallions . Leaving the skin
Grill on pan to get fry marks
Top with thinly sliced garlic and mint leaves
Drizzle with red wine vinegar
.
Refrigerate overnight
Serve as a side
Cynthia@Cielle.NET