Seared Eggplant

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.

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.

Combine the edamame, snap peas, butter beans, green onions, corn, onion and celery in a large mixing bowl.

Pour the miso dressing on top and toss well to combine.

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.

Remove from heat and top the salad with the eggplant. Enjoy!