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Pan-Seared Eggplant with Buttermilk Dressing

www.epicurious.com
  • minutes
  • Serves 4

INGREDIENTS

8 tbsp

olive oil

1 medium

shallot

2 tbsp

crème fraîche

2 tbsp

white wine vinegar

1 tsp

dijon mustard

1 tsp

honey

4 tbsp

chives

12 oz

japanese eggplant

2

persian cucumbers

1/4 cup

parsley leaves

2 tbsp

lemon juice

1

avocado