Eggplant Wraps
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons sunflower oil or light olive oil
- 1tablespoon dried mixed salt-free herbs, as desired
- 2medium to large eggplants, each trimmed and sliced lengthwise into eighths, for 16 pieces
- 1pound spinach
- 16sun-dried tomato halves packed in olive oil
- 3tablespoons raw pine nuts, toasted in a dry skillet
- 5ounces aged Cheddar, cut into 16 slices
- Sea salt and ground black pepper
Nutritional analysis per serving (16 servings)
96 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 4 grams protein; 367 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. In a small bowl, combine oil and dried herbs. Lightly brush each eggplant slice on both sides with herbed oil.
- Step 2
Place a large skillet over medium-high heat. When pan is hot, arrange as many pieces of eggplant in a single layer as will fit. Fry each side until golden brown and softened, about 3 minutes per side. Transfer cooked eggplant to a plate, and repeat with remaining slices.
- Step 3
Rinse spinach in cold water, and place the wet leaves in a dry medium saucepan. Cover and cook over medium heat until just wilted, about 3 minutes. Drain well.
- Step 4
Assemble wraps by taking a slice of eggplant and placing a heaping tablespoon of spinach on one side. Top spinach with a sun-dried tomato half, a few toasted pine nuts and a slice of Cheddar. Fold the eggplant in half so that filling is completely covered. Place on a large nonstick baking sheet. Repeat to make 16 wraps, placed side by side. Season with salt and pepper to taste. Bake until cheese has melted, about 15 minutes. Serve hot.
Private Notes
Comments
I did not have a large eggplant so I used a couple of medium sized ones so rather than folding the eggplant over to hold the spinach, I made eggplant stacks with one slice on bottom and one on top like a sandwich. The recipe seemed to need a bit of tomato sauce or something to give it some kick. I love all the ingredients -- spinach, sun dried tomatoes, cheddar cheese, eggplants--but I was disappointed in they way they came together in this recipe. Probably will not try it again.
Roasted eggplant slices at 400 15 minutes. Filling: added sautéed onion and garlic, fresh goat cheese, some chopped olives plus the sundrieds and the pine nuts. Except for the pine nuts i mixed everything with the spinach and stuffed with this mix. Added pine nuts to every individual wrap. Set them in a casserole on a thin layer of marinara sauce. Put a mix of grated cheddar and Parmesan on top. Baked covered for 30 minutes on 350. Work but very good.
A tablespoon of dried herbs "as desired." Those herbs are going to determine how this dish tastes and the author simply punts? Since this is kind of an Italiany thing, Using dry spices, I would probably try 1 tsp. oregano, 1.5 tsp. basil and 1/2 tsp. thyme. Double the quantity if using fresh. I'd probably substitute provolone for the cheddar and go all in on Italy. Cheddar schmeddar.
Like everyone else I riffed on this basic recipe with a filling of spinach, goat cheese, chopped pitted kalamatas, preserved lemon and pine nuts, then nestled the eggplant rolls in homemade tomato sauce and baked for half an hour at 350. Yum!
I used feta instead of cheddar and roasted cherry tomatoes rather than dried. Turned out great.
It doesn’t say to sakt the eggplant fir 2 hrs but that’s what I do.