Pan-Seared Eggplant with Buttermilk Dressing

Ingredients

• •8 tablespoons olive oil, divided
• •1 medium shallot, chopped, divided
• •2 tablespoons buttermilk, plain yogurt, or crème fraîche
• •2 tablespoons white wine vinegar
• •1 teaspoon Dijon mustard
• •1 teaspoon honey
• •4 tablespoons finely chopped chives, divided
• •12 ounces Japanese eggplant
• •2 whole Persian cucumbers
• •¼ cup parsley leaves with tender stems
• •2 tablespoons fresh lemon juice
• •1 whole avocado
• •

Cooking Instructions

1. 1.

   Heat 1 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Add half of shallot and cook, stirring often, until tender and slightly charred and crisp around the edges, about 5 minutes; season with salt. Remove skillet from heat.

   5 min

2. 2.

   Whisk buttermilk, vinegar, mustard, honey, and several grinds of pepper in a medium bowl until smooth. Scrape in charred shallot; reserve skillet. Add 3 Tbsp. oil and 2 Tbsp. chives and mix well. Season dressing with salt.

   3 min

3. 3.

   Heat 2 Tbsp. oil in reserved skillet over medium-high. Add half of eggplant slices and arrange in a single layer; season lightly with salt. Cook, without moving, until browned underneath, about 3 minutes. Turn; cook on second side until browned and tender, about 2 minutes. Transfer to a large bowl. Add remaining 2 Tbsp. oil to skillet and repeat with remaining eggplant slices.

   10 min

4. 4.

   Let eggplant cool slightly, then add cucumbers, parsley, lemon juice, half of lemon zest, and 1 Tbsp. chives to bowl. Toss well; season with salt and pepper. Gently fold in avocado.

   5 min

5. 5.

   Transfer to a platter and drizzle with several spoonfuls of dressing (you don't need to use all of it). Top with remaining lemon zest, shallot, and 1 Tbsp. chives.

   2 min