Pan-seared eggplant with creamy buttermilk dressing recipe

Ingredients for Pan-seared eggplant with buttermilk dressing

• 120 ml olive oil, divided

• 1 medium shallot, chopped, divided

• 30 ml buttermilk or plain yoghurt, or crème fraîche

• 30 ml white wine vinegar

• 5 ml Dijon mustard

• 5 ml honey

• 60 ml finely chopped chives, divided

• 340 g Japanese aubergine (about 2 small), halved lengthwise, sliced crosswise on a diagonal to 0.5 cm thick

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

• 15 g parsley leaves with tender stems

• 30 ml fresh lemon juice

• 1 avocado, cut into 1.5 cm pieces

How to make Pan-seared eggplant with buttermilk dressing

1. Heat 15 ml of oil in a large frying pan, preferably cast iron, over medium-high heat. Add half of the shallot and cook, stirring often, until tender and slightly charred around the edges, about 5 minutes; season with salt. Remove the frying pan from the heat.

2. In a medium bowl, whisk together the buttermilk, vinegar, mustard, honey, and several grinds of pepper until smooth. Scrape in the charred shallot; set the frying pan aside. Add 45 ml of oil and 30 g of chives to the bowl and mix well. Season the dressing with salt.

3. Heat 30 ml of oil in the reserved frying pan over medium-high heat. Add half of the eggplant slices in a single layer and season lightly with salt. Cook without moving for about 3 minutes, or until browned underneath. Turn the slices and cook on the second side until browned and tender, about 2 minutes. Transfer to a large bowl. Add the remaining 30 ml of oil to the frying pan and repeat with the remaining eggplant slices.

4. Allow the eggplant to cool slightly, then add the cucumbers, parsley, lemon juice, half of the lemon zest, and 15 g of chives to the bowl. Toss well and season with salt and pepper. Gently fold in the avocado.

5. Transfer the mixture to a platter and drizzle with several spoonfuls of the dressing (you don't need to use all of it). Top with the remaining lemon zest, shallot, and 15 g of chives.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.