ROASTED EGGPLANT AND FRESH TOMATO SALAD ENJOY DAN:

ROASTED EGGPLANT WITH FRESH TOMATO SALAD by CHEF DAN:

Serves 4

INGREDIENTS:

3 tablespoons olive oil plus more for baking sheet

2 eggplants steamed but unpeeled

Kosher s alt

3 cups cherry tomatoes

1/2-red onion, chopped

2 garlic cloves, minced

1/4-sherry vinegar

1 tablespoon cumin

1/4-teaspoon cayenne

1 tablespoon smoked paprika

6 basil leaves, shredded

1/3-cup Mozzarella cheese, shredded

1/4-cup toasted pine nuts

DIRECTIONS:    (PRE-HEAT OVEN TO 450 DEGREES)

1.   Cut each eggplant into 1-inch squares and place on a prepared baking sheet.

2.   Drizzle oil, and then toss to coat all the eggplants well.

3.   Spread evenly on the sheet and season with salt and pepper.

4.   Roast stirring every 5 minutes, until golden brown, about 15 minutes.

5.   Remove and cool 10 minutes.

6.   Transfer to a serving bowl and add cherry tomatoes, onions, and garlic

7.   Whisk sherry vinegar, cumin, cayenne and paprika in a serving bowl.

8.   Pour mixture over eggplant.

9.   Add basil to bowl with eggplant.

10.                Top with Mozzarella cheese, and toasted pine nuts.

ENJOY DAN:                                 BON-APPETITE!!