Pan-Seared Aubergine with Buttermilk Dressing

Ingredients for Pan-Seared Aubergine with Buttermilk Dressing

• 8 tablespoons olive oil, divided

• 1 medium shallot, chopped, divided

• 2 tablespoons buttermilk, plain yoghurt, or crème fraîche

• 2 matskedar vitvinsvinäger

• 1 tesked dijonsenap

• 1 tesked honung

• 4 tablespoons finely chopped chives, divided

• 350g Japanese aubergine (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 matskedar färsk citronsaft

• 1 avocado, cut into 1/2-inch pieces

Heat 1 tablespoon 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 45ml oil and 2 tablespoons chives and mix well. Season dressing with salt.

Heat 2 tablespoons oil in reserved skillet over medium-high. Add half of aubergine 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 tablespoons oil to skillet and repeat with remaining aubergine slices.

Let aubergine cool slightly, then add cucumbers, parsley, lemon juice, half of lemon zest, and 1 tablespoon 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 tablespoon chives.

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