Eggplant Wraps
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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