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 by Things I Made Today at https://www.thingsimadetoday.com/2013/05/21/eggplant-wraps-with-sun-dried-tomatoes-and-pine-nuts/