Caramelized roasted eggplant is coated in chive butter and finished with tangy pickled golden raisins, crispy buckwheat groats, and plenty of chives for a balance of rich, sweet, tart, and crunchy.
1. Pickle the raisins. Combine vinegar, water, honey, and salt in a small saucepan and bring just to a simmer. Pour over the golden raisins and let sit for at least 30 minutes.
2. Preheat the oven to 425 F. Toss the eggplant with olive oil, salt and black pepper. Spread in a single layer on a sheet pan and roast until deeply caramelized and tender.
3. Make the chive butter. Melt butter in small sauce pot. Once melted, stir in chives and lemon juice with a pinch of salt.
4. Crisp the buckwheat. Heat olive oil in a skillet over medium heat. Add the buckwheat groats and cook, stirring frequently, until toasted and crisp. Season with salt and transfer to a plate to cool.
5. To assemble, arrange eggplant on a platter and scatter with crispy buckwheat, golden raisins. Spoon chive butter over the top and sprinkle with chives.