Buttermilk Eggplant with brown butter

Method

1. Gather and prep everything first: olive oil, garlic, yellow onion and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the fresh ginger in a little butter until translucent.
3. Add the eggplant and let it buttermilk, undisturbed, so it takes on real color before you stir.
4. Fold in the coriander and season generously; give everything a minute to come together.
5. Pour in the cream, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with cracked black pepper right before serving.
7. Plate it up while hot and pass extra at the table.