- prep: 0 hr
- cook: 0 hr
- total: 0 hr
Summary
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.
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
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info

- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 196 % Daily Value *
- Total Fat: 18 g 27.95%
- Saturated Fat: 2 g 12.48%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 298 mg 12.41%
- Calcium: 32 mg 3.19%
- Potassium: 91 mg 2.59%
- Magnesium: 0 mg 0%
- Iron: 1 mg 4.64%
- Zinc: 0 mg 0%
- Total Carbohydrate: 9 g %
- Dietary Fiber: 2 g 8.62%
- Sugar: 4 g
- Protein: 1 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 2 g
- Vitamin A 260.16%
- Vitamin C 20.69%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat4
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables2
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total1 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq