Fried Eggplant, Tomato, and Cucumber Salad

Directions

1. 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.

2. 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. 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.

4. 4.

   Fit a medium pot with thermometer; pour in vegetable oil to measure 2". Heat over medium-high heat until thermometer registers 375°.

5. 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.

6. 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.

7. 7.

   Spoon reserved yogurt sauce onto a platter, top with salad, and drizzle with more herb oil.

8. 8.

   Do ahead: Herb oil and yogurt sauce can be made 1 day ahead. Cover and chill separately.