Eggplant Salad with Mayo Dressing

Heat 1/2 the olive oil in a large skillet over medium heat. Fry eggplant until golden brown, 6 to 8 minutes. Transfer to a large serving bowl.

Add cucumbers, cilantro, parsley, and green onions to the bowl with the eggplant.

Combine mayonnaise, remaining 3 tablespoons olive oil, lemon juice, yogurt, garlic, salt, and pepper in a bowl. Mix dressing into the salad. Decorate with tomatoes and pine nuts.