Home
- Preparing Time: 40 minutes
- Total Time: -
- Served Person: 10
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons plain yogurt
- 3 tablespoons lemon juice
- 1/2 cup toasted pine nuts
- 1 tablespoon crushed garlic
- 6 tablespoons mayonnaise
- 1 pint cherry tomatoes, halved
- 1 bunch fresh parsley, chopped
- 6 tablespoons olive oil, divided, or more as needed
- 7 eggplants, diced, or more as desired
- 6 cucumbers, cubed
- 1 bunch fresh cilantro, chopped
- 1/2 bunch green onions, chopped
- Carbohydrate 33
- Cholesterol 3
- Fat 15.2
- Protein 7.7
- Sodium 188
- Calories 269 calories;
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.
