Trim stem and slice the eggplant into 1/3–1/2-inch rounds. Lay slices on paper towels or a cooling rack and sprinkle both sides lightly with 1 teaspoon kosher salt. Let sit 20–30 minutes to draw out moisture and bitterness, then pat dry with paper towels.

Dredge

Place the 1/2 cup flour in a shallow bowl and season with 1/4 teaspoon freshly ground black pepper. Lightly dust each eggplant slice on both sides with flour, shaking off excess.

Fry

In a heavy skillet, pour oil to a depth of about 1/4–1/3 inch and heat over medium-high until shimmering (about 350°F or a drop of water sizzles). Fry eggplant in batches, 2–3 minutes per side, until golden brown and tender. Transfer to a paper towel–lined tray and season immediately with a pinch of salt. Keep warm in a low oven (200°F/95°C) if needed.

Roasted tomato & garlic crema

Roast tomatoes and garlic

Preheat oven to 425°F (220°C). Halve tomatoes lengthwise and place cut-side up on a rimmed baking sheet. Scatter whole unpeeled garlic cloves around them, drizzle with 2 tablespoons olive oil and a pinch of salt. Roast 20–25 minutes until tomatoes are softened and slightly caramelized and garlic is tender.

Make crema

Squeeze roasted garlic from skins into a blender or food processor. Add roasted tomatoes (discarding excess pan liquid if very watery), 1/2 cup vegan yogurt, 2 tablespoons vegan mayonnaise (if using), 1 teaspoon lemon juice, 1/4 teaspoon smoked paprika and 1/2 teaspoon salt. Blend until smooth and silky. Taste and adjust salt or lemon to balance acidity. If mixture is too thick, thin with 1–2 teaspoons water or olive oil.

Warm or chill

You can serve crema at room temperature or warm slightly in a small saucepan over low heat for a minute — do not boil. Keep covered until plating.

Pickled shallot

Slice shallot

Thinly slice the large shallot into rings or half-moons. Place in a small heatproof jar or bowl.

Quick-pickle

In a small saucepan, combine 1/2 cup apple cider vinegar, 1/4 cup water, 1 teaspoon sugar and 1/4 teaspoon kosher salt. Heat until sugar and salt dissolve and liquid is just steaming (do not need to boil). Pour hot brine over shallot slices, press down so submerged, and let cool to room temperature. Cover and refrigerate at least 15 minutes (best 30 minutes) before using. Leftovers keep refrigerated up to 1 week.

Salad & finishing

Dress frisée

In a bowl, whisk aged balsamic vinegar with 2 tablespoons extra-virgin olive oil and 1/4 teaspoon salt. Toss frisée lightly to coat. Taste and adjust with a touch more balsamic or oil if needed.

Assemble

On a serving platter or individual plates, arrange a bed of dressed frisée. Place fried eggplant slices atop the greens in an overlapping pattern. Spoon roasted tomato & garlic crema in dollops over and between slices (about 1–2 tablespoons crema per serving). Scatter a few drained pickled shallot slices over the eggplant. Finish with a light drizzle of aged balsamic vinegar (reserve 1 teaspoon for finishing), a few toasted pine nuts or walnuts if using, and an extra pinch of flaky salt to taste.

Serve

Serve immediately while eggplant is warm so crema gently melds with eggplant. This dish is best enjoyed within 30 minutes of assembly to keep frisée crisp.