Fried Eggplant, Tomato, and Cucumber Salad

Name: Fried Eggplant, Tomato, and Cucumber Salad
Yield: 4 servings
Ingredients: 1 1/2 cup fresh cilantro leaves with tender stems; 1 1/2 cup fresh flat-leaf parsley leaves with tender stems; 1 1 garlic clove, chopped; 1 2 small green chiles, such as Thai, seeds removed, chopped, divided; 1 1/2 cup olive oil, divided; 1 3/4 teaspoon kosher salt, plus more; 1 3/4 cup plain whole-milk Greek yogurt; 1 1 tablespoon fresh lemon juice; 1 2 medium eggplants (about 1 1/2 pounds), cut into 1 1/2" pieces; 1 Vegetable oil (for frying; about 2 cups); 1 1 pound small tomatoes (about 8), cut into wedges; 1 1/2 pound Persian cucumbers (about 3), sliced; 1 A deep-fry thermometer

From the kitchen of Carly

Crispy fried eggplant meets cool yogurt sauce and bright herb oil in this compelling salad. The charred edges contrast beautifully with creamy, tangy elements while fresh cilantro and parsley add punch. Cucumber and tomato keep it grounded and clean.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 cup fresh cilantro leaves with tender stems
11/2 cup fresh flat-leaf parsley leaves with tender stems
11 garlic clove, chopped
12 small green chiles, such as Thai, seeds removed, chopped, divided
11/2 cup olive oil, divided
13/4 teaspoon kosher salt, plus more
13/4 cup plain whole-milk Greek yogurt
11 tablespoon fresh lemon juice
12 medium eggplants (about 1 1/2 pounds), cut into 1 1/2" pieces
1Vegetable oil (for frying; about 2 cups)
11 pound small tomatoes (about 8), cut into wedges
11/2 pound Persian cucumbers (about 3), sliced
1A deep-fry thermometer

Instructions

Purée cilantro, parsley, garlic, half of chiles, and 1/4 cup olive oil in a blender or food processor until very smooth; season herb oil with salt and set aside.
Whisk yogurt, lemon juice, and remaining 1/4 cup olive oil in a small bowl; season with salt and set yogurt sauce aside.
Place eggplants in a colander set in the sink; season with 3/4 teaspoon salt. Let sit 30 minutes to drain, then pat dry.
Fit a medium pot with thermometer; pour in vegetable oil to measure 2". Heat over medium-high heat until thermometer registers 375°.
Working in batches and returning oil to 375° between batches, fry eggplants, turning often, until golden brown and tender, about 5 minutes. Using a slotted spoon, transfer eggplants to paper towels to drain; season with salt. Let cool.
Combine eggplants in a large bowl with tomatoes, cucumbers, and remaining chiles; drizzle with some reserved herb oil and toss to combine. Season salad with salt.
Spoon reserved yogurt sauce onto a platter, top with salad, and drizzle with more herb oil.
Do ahead: Herb oil and yogurt sauce can be made 1 day ahead. Cover and chill separately.