Bon Appetit August 2014 Recipe by Yotam Ottolenghi
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 - you can tone it
down and use the peppers from this week’s share
1/2 cup Olive Oil, divided
3/4 tsp kosher Salt, plus more
3/4 cup plain Whole Milk Greek Yogurt
1 TB fresh Lemon Juice
2 medium Eggplants (about 1 1/2 lbs), cut into 1 1/2” pieces
Vegetable oil for frying, about 2 cups
1 lb small Tomatoes, cut into wedges
1/2 lb Cucumbers, sliced
Puree cilantro, parsley, garlic, half of the chiles and 1/4 cup olive oil in a blender or food
processor until very smooth; season herb oil with salt and set aside. Whisk yogurt,
lemon juice, and remaining 1/4 cup olive oil in a small bowl; season with salt and set
yogurt sauce aside. Place eggplants in a colander, set in the sink, and season with 3/4 tsp
salt. Let sit 30 minutes to drain, then pat dry. Fit a medium pot with deep fry
thermometer; pour in vegetable oil to measure 2”. Heat over medium-high heat until
thermometer registers 375F. 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. 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.
Spoon reserved yogurt sauce onto a platter, top with salad and drizzle with more herb oil.