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 (about 2 small), halved lengthwise, sliced crosswise on a diagonal 1/4-inch thick
- 2 Persian cucumbers, halved lengthwise, thinly sliced crosswise on a diagonal
- 1/4 cup parsley leaves with tender stems
- 2 tablespoons fresh lemon juice
- 1 avocado, cut into 1/2-inch pieces
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