Name: Pan-Seared Eggplant With Buttermilk Dressing
Yield: 4 servings
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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Alex Lau

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

Adapted from Bäco: Vivid Recipes From the Heart of Los Angeles by Josef Centeno and Betty Hallock, Chronicle Books (2017).

Recipe notes