SALAD WITH AMAZING COMBINATION OF SPICES, FLAVOURS AND TEXTURES.ENJOY DAN:

     SALAD WITH ROASTED EGGPLANT, AND GREEN BEANS by CHEF DAN:

Serves 4

INGREDIENTS:

2 Japanese eggplants (cut into bit-size pieces)

1 pound green beans (blanched)

1 tablespoon grape-seed oil

1 onion, diced

1/2-teaspoon each of cumin, paprika, and cinnamon

2 roasted red peppers, roasted on the grill or in the oven (cut into bit-size pieces)

1/4-pecans, roasted, in a cast iron skillet

1/4- cup red tart cherries

1/4-cup feta

1 handful fresh mint, torn

1/4-cup white balsamic vinegar

Kosher salt and freshly ground black pepper to taste

DIRECTIONS:                        (PRE-HEAT OVEN TO 400 DEGREES)

1.     Salt the eggplant and let sit for 20-30 minutes.

2.     Rinse and pat dry.

3.     Toss the eggplant in the grape-seed oil and season with cumin, paprika, cinnamon, salt and pepper.

4.      On a cookie sheet roasts the eggplant mixture in pre-heated oven and cook until tender, about 30-40 minutes.

5.     In a bowl add eggplant mixture, onion, roasted red peppers, pecans, feta, and tart cherries. And salt and pepper.

6.     Pour white balsamic vinegar over the eggplant mixture and toss to coat.

7.      Top with torn fresh mint.

ENJOY DAN:                                                                                    SAVOUR!