Pan-Seared Eggplant With Buttermilk Dressing

Ingredients

• 8 tablespoons olive oil, divided
• 1 medium shallot, chopped, divided
• Kosher salt
• 2 tablespoons buttermilk, plain yogurt, or crème fraîche
• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Freshly ground black pepper
• 4 tablespoons finely chopped chives, divided
• 12 ounces Japanese eggplant (about 2 small), halved lengthwise, sliced crosswise on a diagonal ¼ inch thick
• 2 Persian cucumbers, halved lengthwise, thinly sliced crosswise on a diagonal
• ¼ cup parsley leaves with tender stems
• Zest from 1 lemon, divided
• 2 tablespoons fresh lemon juice
• 1 avocado, cut into ½-inch pieces

Steps

1. Over medium-high heat, warm 1 Tbsp. oil in a large skillet, preferably cast iron. Cook half the shallot in it for about 5 minutes, stirring often, until tender with lightly charred, crisp edges. Season with salt and take the skillet off the heat.
2. In a medium bowl, whisk the buttermilk, vinegar, mustard, honey and several grinds of pepper until smooth. Scrape the charred shallot into the bowl, keeping the skillet for later. Mix in 3 Tbsp. oil and 2 Tbsp. chives thoroughly, then salt the dressing.
3. Put the reserved skillet over medium-high heat with 2 Tbsp. oil. Arrange half the eggplant slices in a single layer and lightly salt them. Leave undisturbed for about 3 minutes, until browned underneath. Turn and cook the second side for about 2 minutes, until brown and tender. Move to a large bowl. Add the remaining 2 Tbsp. oil to the skillet and cook the remaining eggplant in the same way.
4. Allow the eggplant to cool slightly. Add the cucumbers, parsley, lemon juice, half the lemon zest and 1 Tbsp. chives to the bowl, toss thoroughly and season with salt and pepper. Fold the avocado in gently.
5. Arrange on a platter and drizzle with several spoonfuls of dressing; using it all is unnecessary. Finish with the remaining lemon zest and shallot, plus 1 Tbsp. chives.