Pan-Seared Eggplant with Buttermilk Dressing

February 24, 2021 0 Comments

Pan-Seared Eggplant with Buttermilk Dressing

photo property of The Produce Channel


8 tablespoons olive oil, divided
1 medium shallot, chopped, divided
Kosher salt
2 tablespoons buttermilk, plain yogurt, or crème fraîche
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Freshly ground black pepper
4 tablespoons finely chopped chives, divided
12 ounces Japanese eggplant (about 2 small), halved lengthwise, sliced crosswise on a diagonal ¼ inch thick
2 Persian cucumbers, halved lengthwise, thinly sliced crosswise on a diagonal
¼ cup parsley leaves with tender stems
Zest from 1 lemon, divided
2 tablespoons fresh lemon juice
1 avocado, cut into ½-inch p

The Produce Channel – photo property of Bon Appétit

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
Step 2
2/23/2021 Pan-Seared Eggplant with Buttermilk Dressing Recipe | Bon Appétit 2/2
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 spoonful’s of dressing (you don’t need to use all of it). Top with remaining
lemon zest, shallot, and 1 Tbsp. chives

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