i’ve made different versions of eggplant wraps before, usually treating the eggplant like manicotti, stuffing with ricotta and parmesan and herbs.
when i found this recipe in the new york times i thought it was a really different use for eggplant wraps.
i originally was going to sub out the cheddar for goat cheese, but then figured i’d give the original recipe a try.
and i’m happy i did. the combination of the salty-sweet sun dried tomatoes, the crunchy pine nuts, and the smooth cheddar is really quite good.
this makes for a good light dinner, about 4-6 wraps per person, or for an appetizer for a large group.
Eggplant Wraps with Sun Dried Tomatoes and Pine Nuts
Recipe type: Main Dish
Serves: 3-4
Ingredients
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- ¼ cup olive oil
- 2 large eggplants, halved lengthwise and cut into 8-10 long strips each
- 1 lb spinach, stems removed
- ¼ cup sun dried tomatoes, chopped
- 5 tablespoons pine nuts
- 5 ounces aged irish cheddar, cut into thin slices
- salt and pepper to taste
Instructions
- Combine dried herbs and olive oil. Heat olive oil, 1 tablespoon at a time, in a large pan. Place eggplant slices, one layer at a time, in pan. Cook for 1-2 minutes on each side. Transfer to a plate. Repeat with remaining eggplant slices. Let cool.
- Steam spinach. Pour about an inch of water into a large pot and set a colander on top so the bottom is just off the water. Bring the water to a boil and fill colander with spinach, cover with lid and steam for 5-6 minutes, until spinach is wilted but has not lost its color.
- Preheat oven to 350. Place eggplant slices, 1-2 at a time, on a baking dish. scoop a tablespoon of spinach on the fatter end. Top with ½ a teaspoon of sun dried tomatoes, a couple pine nuts, and a slice or two or cheddar. Fold eggplant over so filling is covered. Repeat with remaining eggplant slices.
- Bake for 15 minutes, until cheese is melted.
recipe adapted from the new york times.
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writes 3immaterial