Name: Fried Eggplant, Tomato, and Cucumber Salad
Yield: 6 Servings
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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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 notes