Pan-Seared Eggplant with Buttermilk Dressing
['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']
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.
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.
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.
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.
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.
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