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Eggplant Salad with Mayo Dressing

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"A simple eggplant salad is perfect in summer when fresh herbs and tomatoes are readily available."
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40 m servings 269
Original recipe yields 10 servings


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  1. 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.
  2. Add cucumbers, cilantro, parsley, and green onions to the bowl with the eggplant.
  3. 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

Per Serving: 269 calories; 15.2 33 7.7 3 188 Full nutrition

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