Fried Eggplant, Tomato and Cucumber Salad | Heinen's Grocery Store

Ingredients

• 1/2 cup fresh cilantro leaves with tender stems
• 1/2 cup fresh flat leaf parsley with tender stems
• one clove garlic, chopped*
• two 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
• 2 tablespoons fresh lemon juice
• 2 medium eggplants (about 1 1/2 pound), cut into 1-inch pieces
• about 2 cups Vegetable oil for frying
• 1 pound small tomatoes (about eight), cut into wedges
• 1/2 pound Parisian cucumbers (about three), sliced