Name: Fried Eggplant, Tomato, and Cucumber Salad
Yield: 6 servings
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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Fried Eggplant, Tomato, and Cucumber SaladPhoto by Marcus Nilsson

Eggplant is like a sponge. Salting it draws out moisture and firms up the flesh, and deep-frying ensures it cooks evenly until creamy throughout. Worth your time.

Recipe information

Yield
6 servings

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

Special equipment:

A deep-fry thermometer

Preparation

Step 1
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.
Step 2
Whisk yogurt, lemon juice, and remaining 1/4 cup olive oil in a small bowl; season with salt and set yogurt sauce aside.
Step 3
Place eggplants in a colander set in the sink; season with 3/4 teaspoon salt. Let sit 30 minutes to drain, then pat dry.
Step 4
Fit a medium pot with thermometer; pour in vegetable oil to measure 2". Heat over medium-high heat until thermometer registers 375°.
Step 5
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.
Step 6
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.
Step 7
Spoon reserved yogurt sauce onto a platter, top with salad, and drizzle with more herb oil.
Step 8
Do ahead: Herb oil and yogurt sauce can be made 1 day ahead. Cover and chill separately.