Pan-Seared Eggplant with Buttermilk Dressing
Pan-Seared Eggplant with Buttermilk Dressing is a flavorful French French Receipes dish prepared with quality ingredients. Heat 1 Tbsp. oil in a large skillet, preferably cast iron, over medium-high.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 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.
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.
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.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.