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 calories
carbohydrate: 33 g
cholesterol: 3.3 mg
fat: 15.2 g
fiber: 15.1 g
protein: 7.7 g
saturatedFat: 2.3 g
servingSize: -
sodium: 187.5 mg
sugar: 12.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

10 servings

Recipe Note

A simple eggplant salad is perfect in summer when fresh herbs and tomatoes are readily available.

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