Eggplant Salad (video)

Eggplant Salad

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Bring the flavors of Ikaria, Greece into your home with our eggplant salad. This fresh and filling recipe is flavored by herbs you can grow in your garden and makes a great end-of-summer main course or side dish.

Recipe serves six as a main course.

Watch our video making it here:


  • 2 lbs eggplant (2 large eggplants)
  • ½ tsp sea salt
  • 4 oz. of olive oil
  • 1 onion, minced
  • ½ T cinnamon
  • 4 garlic cloves, minced
  • 2 cans of tomatoes
  • 2 T of fresh cilantro, minced
  • 3 T of fresh parsley, minced
  • 1 T lemon juice
  • 2 T fresh mint, minced
  • 5 oz. of Greek yogurt
  • 1 oz. of roasted pine nuts


  1. 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.
  2. Heat 2 T of oil in a large pan and sauté eggplant. Once finished remove eggplant from pan and let cool.
  3. Heat additional 2 T of oil and sauté the onion for about a minute.
  4. Add cinnamon and half of the garlic.
  5. After another minute add the tomatoes.
  6. Finally, add the eggplant and let simmer for about one hour, until most of the liquid has evaporated.
  7. Mix in half of the cilantro and parsley and let cool.
  8. Mix lemon juice, 2 T of olive oil, remaining garlic and mint with the Greek yogurt.
  9. Mix pine nuts into the yogurt.
  10. Serve the cooled eggplant salad with a generous dollop of the yogurt dressing and garnish with remaining herbs.