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.