Seared Eggplant with Miso-Succotash Salad

Seared Eggplant

with Miso-Succotash Salad

GET RECIPES DELIVERED
dinner

Party Foods Summer Recipes Nut-Free Hearty Vegetables Beans/Legumes Salad Side Dish Appetizer Dinner American
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
433
FAT
16g
CARBOHYDRATES
62g
PROTEIN
16g

MAIN INGREDIENTS

  1. 1 eggplant
  2. 1 cup edamame
  3. 1/2 pound sugar snap peas
  4. 1 can butter beans
  5. 1 can sweet corn
  6. 1 stalk celery
  7. 2 green onions
  8. 1 small white onion
  9. 1/2 cup white miso paste
  10. 1/4 cup water*
  11. 2 tablespoons grapeseed oil**
  12. 2 tablespoons maple syrup**
  13. 1 tablespoon apple cider vinegar**
  14. 1/2 teaspoon sesame oil**
  15. *not included
  16. 1 tablespoon olive oil*
  17. ** sauce mix
  18. pinch salt*

TOOLS

  • Large Skillet
  • Small Bowl
  • Large Mixing Bowl

INSTRUCTIONS

1
Prepare miso dressing: whisk together the miso, 1/4 cup water, grape seed oil, maple syrup, apple cider vinegar and sesame oil. Set aside in a small bowl in the refrigerator and chill.
2
Wash and dry the produce. Slice the snap peas diagonally. Drain and rinse the beans and corn. Cut the celery into 1/4 inch half moons, peel and dice the white onion. Cut the green onions into 1/4 inch rounds, discarding the bulbs. Cut the eggplant into spears, discarding the top and bottom; sprinkle with salt and set aside.
3
Combine the edamame, snap peas, butter beans, green onions, corn, onion and celery in a large mixing bowl.
4
Pour the miso dressing on top and toss well to combine.
5
Heat a large skillet with 1 tablespoon olive oil over medium-high heat. Using the tip of a knife, create criss-cross shallow cuts on the flesh side of the eggplant. Lay the eggplant in the heated skillet, skin side up and char until golden brown and slightly crisp.
6
Remove from heat and top the salad with the eggplant. Enjoy!