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

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