Ingredients
Safflower oil, for frying
3 small eggplants (about 2 pounds), halved lengthwise and cut sides scored in a crosshatch pattern
1/2 cup fresh flat-leaf parsley leaves
1/2 cup fresh cilantro leaves
1 teaspoon ground turmeric
1 clove garlic, minced
1/2 jalapeno or serrano chile, chopped, plus thinly sliced rings for serving
1/4 cup extra-virgin olive oil
Kosher salt
1/2 cup plain whole-milk Greek yogurt
Zest of 1 lime, plus wedges for serving
1 tablespoon toasted sesame seeds, for serving
1/4 cup pomegranate seeds, for serving
Preparation
Heat broiler with rack 6 inches from heating element. In a large heavy-bottomed saucepan, heat 2 inches safflower oil to 360 degrees. Working in batches, add eggplant and cook, turning once, until golden brown and very tender, about 4 minutes per side. Transfer eggplant to a paper towel-lined baking sheet and let drain.
In the bowl of a food processor, combine parsley, cilantro, turmeric, garlic, chile, and olive oil. Season with salt, then blend until finely chopped. Place eggplants cut-side up on a rimmed baking sheet; season with salt. Brush with herb mixture and broil until deep golden brown, about 2 minutes.
In a small bowl, combine yogurt and lime zest and season with salt.
Serve eggplants garnished with yogurt mixture, sliced chile, lime wedges, sesame seeds, and pomegranate seeds.
