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