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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 garlic clove, 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 1 ½ pounds), cut into 1 ½" pieces
  • Vegetable oil (for frying; about 2 cups)
  • 1 pound small tomatoes (about 8), cut into wedges
  • ½ pound Persian cucumbers (about 3), sliced
  • subheading: Special equipment:
  • A deep-fry thermometer
Steps
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