GRILLED EGGPLANT WITH PEPPERS ENJOY DAN:

     GRILLED EGGPLANT WITH TOMATOES POBLANO PEPPERS AND FETA

                                                                                                by CHEF DAN:

Serves 4

 

INGREDIENTS:

 

1 eggplant, trimmed, cut lengthwise into 1-inch thick slices

1 tablespoon olive oil, plus more for brushing

2 poblano peppers, seeded halved

2 cups cherry tomatoes

1/4-cup toasted pin-nuts

1/4-cup feta cheese

1/2-teaspoon red pepper flakes

1/4-cup fresh basil

 

DIRECTIONS:

1.   Preheat grill t medium-high.

2.   Liberally brush cut sides of eggplant with oil.

3.   Liberally brush poblano peppers with oil.

4.   Grill, turning once, until tender, about 4 minutes per side.

5.   Mix tomatoes, toasted pine nuts, feta, red pepper flakes, oil, season with kosher salt and freshly ground black pepper.

6.   Spoon over eggplant and peppers.

7.   Top with fresh basil.

 

ENJOY DAN:                 BON-APPETITE!!