Pan-Seared Eggplant with Buttermilk Dressing Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

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

Ingredients

4 servings

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

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
转移到一个盘和小雨几个热点onfuls 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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Reviews (5)

This salad is straight up bizarre. I was looking for a new way to use an eggplant but the ingredients didn't work together. The dressing was good though, and I ended up tossing the eggplant from the leftovers and eating the rest of the salad with some cherry tomatoes and cilantro. Worked better.
- Anonymous
- Hillsborough NC
- 2/20/2022
This was fabulous! I made this just as written - the dressing was so delicious and all of my company thought the eggplant/avocado/cucumber was so interesting paired together. I did peel the cucumber - I think that makes it a bit more polished.
- mymariner
- Chicago, IL
- 9/27/2020
Love the idea of this and the combo of summer flavors, but I'm not sure it's worth the effort. I didn't have parsley so I used basil instead, which tasted great. Also might try roasting the eggplant, rather than frying it, to save time while still getting a nice char.
- russeaime
- Santa Barbara, CA
- 9/21/2020
My favorite part of this is the dressing! I want to make it again for salads! Used buttermilk and it turned out fantastic. Added the chives straight to the dressing instead of topping. I would probably fry all of the shallot next time instead of reserving some fresh.
- aamna87
- St. Louis
- 10/23/2018
The flavor profile for this was a little off.. the texture of the eggplant was nice, the cucumbers gave some crunch, but the dressing ended up sweeter and blander than I'd expected (I used plain Greek yogurt for the buttermilk component). Maybe up the overall amount of lemon juice and stick to a tarter dairy option? With the heavy dressing, the avocado could've been left out with no real loss of flavor.
- Anonymous
- 10/2/2017

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