Ingredients:

• 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

Directions:

• 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.