Fried Eggplant, Tomato, and Cucumber Salad
A refreshing Mediterranean-style salad featuring crispy fried eggplant, fresh tomatoes, and cucumbers, served with a vibrant herb oil and creamy yogurt sauce.
Ingredients
- •½ cup fresh cilantro leaves with tender stems
- •½ cup fresh flat-leaf parsley leaves with tender stems
- •1 clove garlic clove
- •2 whole small green chiles
- •½ cup olive oil
- •¾ teaspoon kosher salt
- •¾ cup plain whole-milk Greek yogurt
- •1 tablespoon fresh lemon juice
- •2 whole medium eggplants
- •2 cups vegetable oil
- •1 pound small tomatoes
- •½ pound Persian cucumbers
- •1 piece deep-fry thermometer
Cooking Instructions
- 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.
5 min
- 2.
Whisk yogurt, lemon juice, and remaining 1/4 cup olive oil in a small bowl; season with salt and set yogurt sauce aside.
3 min
- 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.
30 min
- 4.
Fit a medium pot with thermometer; pour in vegetable oil to measure 2". Heat over medium-high heat until thermometer registers 375°.
10 min
- 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.
20 min
- 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.
5 min
- 7.
Spoon reserved yogurt sauce onto a platter, top with salad, and drizzle with more herb oil.
3 min
- 8.
Do ahead: Herb oil and yogurt sauce can be made 1 day ahead. Cover and chill separately.
