What’s ideal about the eggplant is that it has so many uses other than fried and drenched in a red sauce topped with cheese.
You can roast slices and use as an ingredient for a grilled veggie sandwich. You can slice it, and use it in casseroles or gratins. Or you can roast it and mash the softened flesh to make a dip.
In today’s recipe, fried eggplant slices become malleable and are used to make a wrap with a stuffing of cheese, pine nuts, spinach and sun-dried tomatoes. The recipe is extra terrific because it’s meatless.
Eggplant is a fruit, although it’s thought of and used as a vegetable. It’s a member of the nightshade family that includes tomatoes and potatoes.
Yield: 16 wraps
Preparation time: 25 minutes
Total time: 45 minutes
This recipe can be easily halved. Mary McCartney writes that “these wraps work well as a dinner party dish - either as a starter or as a main course with side dishes, such as warm potato salad or sautéed leeks with courgettes (zucchini).”
Olive oil cooking spray
2 medium to large eggplant
1 to 1 1/2 tablespoons dried mixed herbs
3 tablespoons sunflower oil or light olive oil
16 ounces baby spinach
16 sun-dried tomatoes marinated in olive oil, each cut in half or thirds
3 tablespoons pine nuts, lightly toasted
5 ounces sharp white cheddar cheese, (regular or reduced fat) cut into 16 slices
Sea salt and freshly ground black pepper, to taste
Preheat the oven to 350 degrees. Coat a sided baking sheet with olive oil spray or use a nonstick baking sheet.
Cut the woody top off each eggplant and discard. Slice each eggplant lengthwise into eight pieces (16 in all) about 1/4- to 1/3-inch thick.
In a small bowl mix together the herbs and oil. Heat a large frying pan over medium-high heat. Working in batches, lightly brush each slice of eggplant on one side with the oil mixture and place in the hot pan. Fry until golden brown on one side, about 3 minutes. Brush the top side lightly with oil and flip to fry that side, another 2-3 minutes. When all the slices are cooked, set them aside.
Wash the spinach well in cold running water, spin dry and then heat in a large skillet to wilt, using just the water that is clinging to the leaves and drain off the excess liquid.
To assemble wraps: Take one slice of the cooked eggplant and place a little of the wilted spinach on one half. Then place a few pieces of sun-dried tomato on top, sprinkle with a few toasted pine nuts, and top with a slice of cheddar. Fold the eggplant over to form the wrap and place on the baking sheet. Repeat with remaining eggplant slices. Sprinkle each with sea salt and fresh black pepper.
Bake for 15 minutes, until the cheese has melted and is bubbling. Serve immediately.