EGGPLANT WRAPS
You can make these as an appetizer, or as a vegetarian main dish with extra sides. Assemble them beforehand, then pop in the oven when needed.
Provided by ChefDebs
Categories Vegetable
Time 35m
Yield 16 wraps, 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 356, Fat 24, SaturatedFat 8.9, Cholesterol 37.3, Sodium 617.8, Carbohydrate 25.3, Fiber 12.9, Sugar 10.3, Protein 16.5
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