Pan-Seared Eggplant with Buttermilk Dressing

A light and elegant dish featuring crispy pan-seared Japanese eggplant served with a tangy buttermilk dressing, fresh herbs, crisp Persian cucumbers, and creamy avocado. The dish balances rich and fresh flavors with varying textures.

4 servings

25 min

Published October 4, 2025

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
•2 whole Persian cucumbers
•¼ cup parsley leaves with tender stems
•2 tablespoons fresh lemon juice
•1 whole avocado
•

Cooking Instructions

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.
5 min
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.
3 min
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.
10 min
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.
5 min
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.
2 min

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

•2 whole Persian cucumbers

•¼ cup parsley leaves with tender stems

•2 tablespoons fresh lemon juice

•1 whole avocado

•

Cooking Instructions

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.

5 min

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.

3 min

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.

10 min

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.

5 min

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.

2 min