Fried Eggplant Tomato and Cucumber Salad
Ingredients
- ½ cup fresh cilantro leaves with tender stems
- ½ cup fresh flat-leaf parsley leaves with tender stems
- 1 clove garlic, chopped
- 2 small green chiles, such as Thai, seeds removed, chopped, divided
- ½ cup olive oil, divided
- ¾ teaspoon kosher salt, plus more
- ¾ cup plain whole-milk Greek yogurt
- 1 tablespoon fresh lemon juice
- 2 medium eggplants (about 1½ pounds), cut into 1½” pieces
- Vegetable oil (for frying; about 2 cups)
- 1 pound small tomatoes (about 8), cut into wedges
- ½ pound Persian cucumbers (about 3), sliced
- A deep-fry thermometer
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