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| Eggplant Wraps |
INGREDIENTS
- 2 médium/largé éggplants
- 2 tabléspoons sunflowér oil or light olivé oil
- 1 tabléspoon driéd mixéd hérbs
- 14 ouncés spinach
- 16 sundriéd tomato piécés, marinatéd in olivé oil
- 3 tabléspoons piné nuts, lightly toastéd in a hot frying pan (no oil néédéd)
- 5 ouncés sharp Chéddar, cut into 16 slicés
- pinch séa salt
- black péppér, to tasté
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| Eggplant Wraps |
PREPARATION
- Préhéat thé ovén to 350°F. You will nééd a largé non-stick baking shéét.
- Cut thé woody top off éach éggplant and discard. Slicé éach éggplant léngthwisé into 8 piécés (16 in all) about 1/2 inch thick.
- Mix thé oil and thé hérbs togéthér in a small bowl or cup. Lightly brush éach slicé of éggplant with thé hérby oil on both sidés. Héat a largé frying pan ovér médium héat and lay as many piécés of thé éggplant in thé pan as will comfortably fit. Fry éach sidé until goldén brown and softénéd, which should bé about 3 minutés pér sidé. Whén all thé slicés aré cookéd, sét thém asidé.
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Gét Full Récipés... epicurious.com
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