Seared Eggplant with Miso-Succotash Salad

Seared Eggplant

with Miso-Succotash Salad

GET RECIPES DELIVERED
dinner

Terry Romero shares another delectable recipe from her latest cookbook, Salad Samurai. This salad is bold, crunchy, tangy and simple to make. Highlighted with creamy butter beans, sharp sugar snap peas and a delightful miso dressing, this is a quintessential plant-based salad that we adore, and know you will too.

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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!