Eggplant Wraps

"You can make these as an appetizer, or as a vegetarian main dish with extra sides. Assemble them beforehand, then pop in the oven when needed."
 
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photo by ChefDebs photo by ChefDebs
photo by ChefDebs
Ready In:
35mins
Ingredients:
9
Yields:
16 wraps
Serves:
4
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ingredients

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directions

  • preheat oven to 350*.
  • Cut woody top off each eggplant, and slice each eggplant lengthwise into 8 pieces ( 16 in all ) about 1/2 inch thick.
  • Mix oil and herbs together and brush over eggplant slices.
  • Heat large skillet over medium heat and lay as many pieces of eggplant in pan as will comfortably fit. Fry each side until golden brown and softened about 4 mins a side.
  • Wash spinach in cold water then toss in hot saucepan until wilted, drain off any liquid.
  • Now assemble each wrap by taking 1 slice of cooked eggplant and placing a little wilted spinach on one side, top with sun dried tomato, sprinkle of pine nuts and slice of cheese.
  • Fold eggplant over to form wrap then place on non stick baking sheet. Repeat with all other eggplant slices.
  • Sprinkle wraps with salt and pepper, and bake in oven for 15 mins until bubbling.
  • Serve immediately.

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RECIPE SUBMITTED BY

We Live on a farm in rural Tennessee, about 50 miles from Nashville. I am a Brit married to a wonderful Southern gentleman,and have lived in the States for over 20 years. This is a photo of where all the action takes place in our house !!!
 
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