Eggplant Wraps

Name: Eggplant Wraps
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings black pepper, to taste; 1 Tbsp dried mixed herbs; 2 mediums large eggplants; 2 Tbsps sunflower oil or light olive oil; 3 Tbsps pine nuts, lightly toasted in a hot frying pan (no oil needed); 1 pinch pinch sea salt; 142 grams sharp Cheddar, cut into 16 slices; 397 grams spinach; 16 sundried tomato pieces, marinated in olive oil

Eggplant Wraps is From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of sea salt, sundried tomato pieces, sharp cheddar, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the pine nuts you could follow this main course with the Pear Cake with Pine Nuts as a dessert.

Instructions

Preheat the oven to 350°F. You will need a large non-stick baking sheet.

Equipment you will use

Baking Sheet

Oven

Cut the woody top off each eggplant and discard. Slice each eggplant lengthwise into 8 pieces (16 in all) about 1/2 inch thick.

Ingredients you will need

Eggplant

Mix the oil and the herbs together in a small bowl or cup. Lightly brush each slice of eggplant with the herby oil on both sides.

Ingredients you will need

Eggplant

Herbs

Cooking Oil

Equipment you will use

Bowl

Heat a large frying pan over medium heat and lay as many pieces of the eggplant in the pan as will comfortably fit. Fry each side until golden brown and softened, which should be about 3 minutes per side. When all the slices are cooked, set them aside.

Ingredients you will need

Eggplant

Equipment you will use

Frying Pan

Wash the spinach well in cold running water, then toss it in a hot medium saucepan (using just the water that is clinging to the leaves) until wilted, and drain off the excess liquid.

Ingredients you will need

Spinach

Water

Equipment you will use

Sauce Pan

Now, assemble each wrap by taking 1 slice of the cooked eggplant and placing a little of the wilted spinach on one side. Then lay a piece of sundried tomato on top, sprinkle a few toasted pine nuts over it, and top with a slice of Cheddar. Fold the eggplant over to form the wrap, then place it on a large non-stick baking sheet.

Ingredients you will need

Pine Nuts