A simple eggplant salad is perfect in summer when fresh herbs and tomatoes are readily available.

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Recipe Summary

prep:
30 mins
cook:
10 mins
total:
40 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

269 calories; protein 7.7g; carbohydrates 33g; fat 15.2g; cholesterol 3.3mg; sodium 187.5mg. Full Nutrition
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