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Ingredients40 m servings 269
Original recipe yields 10 servings
- 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.
Per Serving: 269 calories; 15.2 33 7.7 3 188 Full nutrition