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Eggplant Salad


  • 2 lbs eggplant (2 large eggplants)
  • 1/4 tsp sea salt
  • 4 oz. of olive oil
  • 1 onion, minced
  • 1/2 tsp cinnamon
  • 4 garlic cloves, minced
  • 2 cans of tomatoes
  • 2 tsp of fresh cilantro, minced
  • 3 tsp of fresh parsley, minced
  • 1 tsp lemon juice
  • 2 tsp fresh mint, minced
  • 5 oz. of Greek yogurt
  • 1 oz. of roasted pine nuts


  • Cut eggplants into cubes, sprinkle with a generous amount of sea salt and set aside. After 30 minutes, rinse and drain well then pat dry with a kitchen towel.
  • Heat 2 tsp of oil in a large pan and sauté eggplant. Once finished remove eggplant from pan and let cool.
  • Heat additional 2 tsp of oil and sauté the onion for about a minute.
  • Add cinnamon and half of the garlic.
  • After another minute add the tomatoes.
  • Finally, add the eggplant and let simmer for about one hour, until most of the liquid has evaporated.
  • Mix in half of the cilantro and parsley and let cool.
  • Mix lemon juice, 2 tsp of olive oil, remaining garlic and mint with the Greek yogurt.
  • Mix pine nuts into the yogurt.
  • Serve the cooled eggplant salad with a generous dollop of the yogurt dressing and garnish with remaining herbs.

Recipe by Blue Zones.