Eggplant Wraps

1. 1

   preheat oven to 350*.

2. 2

   Cut woody top off each eggplant, and slice each eggplant lengthwise into 8 pieces ( 16 in all ) about 1/2 inch thick.

3. 3

   Mix oil and herbs together and brush over eggplant slices.

4. 4

   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.

5. 5

   Wash spinach in cold water then toss in hot saucepan until wilted, drain off any liquid.

6. 6

   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.

7. 7

   Fold eggplant over to form wrap then place on non stick baking sheet. Repeat with all other eggplant slices.

8. 8

   Sprinkle wraps with salt and pepper, and bake in oven for 15 mins until bubbling.

9. 9

   Serve immediately.

No additional tips available.