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Categories:
olive oil eggplants cucumbers fresh cilantro parsley green onions mayonnaise lemon juice plain yogurt garlic salt ground black pepper cherry tomatoes nuts
Viewed: 42 - Published at: 9 years agoIngredients
- 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
- 1/2 bunch green onions, chopped
- 6 tablespoons mayonnaise
- 3 tablespoons lemon juice
- 2 tablespoons plain yogurt
- 1 tablespoon crushed garlic
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 pint cherry tomatoes, halved
- 1/2 cup toasted pine nuts
Method
- 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.
