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.

eggplant wraps with sun dried tomatoes and pine nuts | things i made today

i originally was going to sub out the cheddar for goat cheese, but then figured i’d give the original recipe a try.

eggplant wraps with sun dried tomatoes and pine nuts | things i made today

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.

eggplant wraps with sun dried tomatoes and pine nuts | things i made today

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 | things i made today

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
  1. 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.
  2. 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.
  3. 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.
  4. Bake for 15 minutes, until cheese is melted.

recipe adapted from the new york times.

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