Eggplant Salad with Mayo Dressing recipe
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Ingredients
- 6 tablespoons olive oil, divided, or more as needed 7 eggplants, diced, or more as desired 6 cucumbers, cubed 1 bunch fresh cilantro, chopped 1 bunch fresh parsley, chopped ½ bunch green onions, chopped 6 tablespoons mayonnaise 3 tablespoons lemon juice 2 tablespoons plain yogurt 1 tablespoon crushed garlic ½ teaspoon salt ½ teaspoon ground black pepper 1 pint cherry tomatoes, halved ½ cup toasted pine nuts
Nutrition Info
- 268.6 caloriescarbohydrate: 33 gcholesterol: 3.3 mgfat: 15.2 gfiber: 15.1 gprotein: 7.7 gsaturatedFat: 2.3 gservingSize: -sodium: 187.5 mgsugar: 12.8 gtransFat: : -unsaturatedFat: : -
Directions Eggplant Salad with Mayo Dressing
Directions
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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.