Eggplant wraps

[fancydude]

2 eggplants
8 oz baby spinach, washed well, spun dry and cooked until just wilted.
5 oz white sharp cheddar, cut into 16 slices
sun dried tomatoes, marinated in oil (12-15 oz jar)
sea salt, pepper
1 1/2 tsps herb mix of your choice, in 2 Tbsp sunflower or canola oil

Take the eggplant, cut a small slice off the bottom (so it will stand up on the cutting board) , and cut off the woody stem. With a serrated knife, cut slices vertically about 1/4 to 1/3 of an inch thick.  You should get 8 slices out of each eggplant. Lightly brush a frying pan with oil and fry each side 3 minutes to soften.  Do not use too much oil, eggplant can soak it up like a sponge.  Set aside.  Take one cooked slice, on 1/2  of it, brush lightly with herbed sunflower oil.  place 1 spoonful spinach and one sun dried tomato cut in thirds.  Season with salt & pepper, cover with cheese slice, fold in half.  Place in lightly greased baking dish and bake 350 for 15 minutes until heated through and cheese is melted.  You can make ahead and bake when your guests arrive.  Of course, serve hot.

The recipe didn't call for this, but I would imagine some sauteed oniion pieces would go good with this too.

***I have never had this problem but some say eggplant can sometimes be bitter. (how you tell before cooking and eating, I don't know!)  If so, sprinkle with salt, let set 30 minutes, rinse well and pat dry with paper towels.

[leatherbear]

This sounds wonderful  :cheers:

I will use this herb/spice blend when I make this dish:


**Contains:

SPICES (INCLUDING BLACK PEPPER, MARJORAM, ROSEMARY, THYME, BASIL, AND RED PEPPER), ONION, GARLIC, SUN DRIED TOMATO, RED BELL PEPPER, SUNFLOWER OIL, AND SALT.**