Eggplant Wraps

READY IN: 35mins
SERVES: 4
YIELD: 16 wraps
UNITS: US

INGREDIENTS

Nutrition
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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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