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servings:

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.

• 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

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