Name: Pan-Seared Eggplant with Buttermilk Dressing
Yield: 4 servings
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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Photo by Alex Lau

Eggplant gets a big lift from buttery avocado and an irresistibly kicky, creamy sauce.

Recipe notes

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