Eggplant Salad with Mayo Dressing

Here's a simple eggplant salad that's perfect in summer when fresh herbs and tomatoes are readily available.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 269 Calories

Ingredients

• ½ teaspoon salt
• 3 tablespoons lemon juice
• ½ teaspoon ground black pepper
• 2 tablespoons plain yogurt
• 1 bunch fresh parsley, chopped
• 1 bunch fresh cilantro, chopped
• 1 tablespoon crushed garlic
• ½ bunch green onions, chopped
• 1 pint cherry tomatoes, halved
• 6 tablespoons mayonnaise
• ½ cup toasted pine nuts
• 6 tablespoons olive oil, divided, or more as needed
• 7 eggplants, diced, or more as desired
• 6 cucumbers, cubed

Recipe Instructions

Step 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.

Step 2

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

Step 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.