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Eggplant Wraps

9 ratings

· 4 servings

Mette Lolk

Ingredients

Ingredients

• 2 medium/large eggplants

• 2 tablespoons sunflower oil or light olive oil

• 1 tablespoon dried mixed herbs

• 14 ounces spinach

• 16 sundried tomato pieces, marinated in olive oil

• 3 tablespoons pine nuts, lightly toasted in a hot frying pan (no oil needed)

• 5 ounces sharp Cheddar, cut into 16 slices

• pinch sea salt

• black pepper, to taste

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