Name: Pan-Seared Eggplant with Buttermilk Dressing
Yield: 4 servings
Ingredients: 8 tablespoons olive oil, divided; 1 medium shallot, chopped, divided; 2 tablespoons buttermilk, plain yogurt, or crème fraîche; 2 tablespoons white wine vinegar; 1 teaspoon Dijon mustard; 1 teaspoon honey; 4 tablespoons finely chopped chives, divided; 12 ounces Japanese eggplant (about 2 small), halved lengthwise, sliced crosswise on a diagonal 1/4-inch thick; 2 Persian cucumbers, halved lengthwise, thinly sliced crosswise on a diagonal; 1/4 cup parsley leaves with tender stems; 2 tablespoons fresh lemon juice; 1 avocado, cut into 1/2-inch pieces

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Photo by Alex Lau

Eggplant gets a big lift from buttery avocado and an irresistibly kicky, creamy sauce.

Recipe information

Yield
4 servings

Ingredients

8 tablespoons olive oil, divided

1 medium shallot, chopped, divided

2 tablespoons buttermilk, plain yogurt, or crème fraîche

2 tablespoons white wine vinegar

1 teaspoon Dijon mustard

1 teaspoon honey

4 tablespoons finely chopped chives, divided

12 ounces Japanese eggplant (about 2 small), halved lengthwise, sliced crosswise on a diagonal 1/4-inch thick

2 Persian cucumbers, halved lengthwise, thinly sliced crosswise on a diagonal

1/4 cup parsley leaves with tender stems

2 tablespoons fresh lemon juice

1 avocado, cut into 1/2-inch pieces

Preparation

Step 1
Heat 1 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Add half of shallot and cook, stirring often, until tender and slightly charred and crisp around the edges, about 5 minutes; season with salt. Remove skillet from heat.
Step 2
Whisk buttermilk, vinegar, mustard, honey, and several grinds of pepper in a medium bowl until smooth. Scrape in charred shallot; reserve skillet. Add 3 Tbsp. oil and 2 Tbsp. chives and mix well. Season dressing with salt.
Step 3
Heat 2 Tbsp. oil in reserved skillet over medium-high. Add half of eggplant slices and arrange in a single layer; season lightly with salt. Cook, without moving, until browned underneath, about 3 minutes. Turn; cook on second side until browned and tender, about 2 minutes. Transfer to a large bowl. Add remaining 2 Tbsp. oil to skillet and repeat with remaining eggplant slices.
Step 4
Let eggplant cool slightly, then add cucumbers, parsley, lemon juice, half of lemon zest, and 1 Tbsp. chives to bowl. Toss well; season with salt and pepper. Gently fold in avocado.
Step 5
Transfer to a platter and drizzle with several spoonfuls of dressing (you don’t need to use all of it). Top with remaining lemon zest, shallot, and 1 Tbsp. chives.

TagsSalad Shallot Vegetable Buttermilk Dairy Chive Herbs & Spices Eggplant Cucumber Parsley Lemon Citrus Fruit Avocado Main Side Starter Lunch Dinner Nut Free Gluten Free Vegetarian Saute Cast Iron Skillet Bon Appétit

Recipe notes

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