Eggplant with avocado, Persian cucumbers, herbs, and cipollini-buttermilk dressing from Bäco: Vivid Recipes from the Heart of Los Angeles (page 194) by Josef Centeno and Betty Hallock

  • shallots
  • avocados
  • buttermilk
  • chives
  • heavy cream
  • honey
  • lemons
  • parsley
  • Japanese eggplants
  • avocado oil
  • Persian cucumbers
  • cipollini onions

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • khopkins1012 on July 07, 2018

    This is savory while still maintaining that summer freshness that I crave on a hot day. It keeps well as leftovers served cold. It stays in my summer dinner rotation. Bon Appetit published an adapted version of this recipe I use Greek yogurt instead of buttermilk because I am more likely to have it in my fridge. I also can't normally find Persian cucumbers or Japanese eggplants in my local stores so I use the standard varieties with success.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.