Pan-Seared Japanese Eggplant with Buttermilk Dressing

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From: https://www.epicurious.com/recipes/food/views/pan-seared-eggplant-with-buttermilk-dressing

Yields1 Serving
 8 tablespoons olive oil, divided
 
 1 medium shallot, chopped, divided (optional)
 
 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 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
1

PREPARATION:

2

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.

3
4

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.

5
6

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.

7
8

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.

9
10

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.

Ingredients

 8 tablespoons olive oil, divided
 
 1 medium shallot, chopped, divided (optional)
 
 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 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

Directions

1

PREPARATION:

2

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.

3
4

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.

5
6

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.

7
8

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.

9
10

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.

Notes

Pan-Seared Japanese Eggplant with Buttermilk Dressing
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