Eggplant Wraps

• 2 tablespoons sunflower oil or light olive oil
• 1 tablespoon dried mixed salt-free herbs, as desired
• 2 medium to large eggplants, each trimmed and sliced lengthwise into eighths, for 16 pieces
• 1 pound spinach
• 16 sun-dried tomato halves packed in olive oil
• 3 tablespoons raw pine nuts, toasted in a dry skillet
• 5 ounces aged Cheddar, cut into 16 slices
• Sea salt and ground black pepper

1. Heat oven to 350 degrees.
2. In a small bowl, combine oil and dried herbs.
3. Lightly brush each eggplant slice on both sides with herbed oil.
4. Place a large skillet over medium-high heat.
5. When pan is hot, arrange as many pieces of eggplant in a single layer as will fit.
6. Fry each side until golden brown and softened, about 3 minutes per side.
7. Transfer cooked eggplant to a plate, and repeat with remaining slices.
8. Rinse spinach in cold water, and place the wet leaves in a dry medium saucepan.
9. Cover and cook over medium heat until just wilted, about 3 minutes.
10. Drain well.
11. Assemble wraps by taking a slice of eggplant and placing a heaping tablespoon of spinach on one side.
12. Top spinach with a sun-dried tomato half, a few toasted pine nuts and a slice of Cheddar.
13. Fold the eggplant in half so that filling is completely covered.
14. Place on a large nonstick baking sheet.
15. Repeat to make 16 wraps, placed side by side.
16. Season with salt and pepper to taste.
17. Bake until cheese has melted, about 15 minutes.
18. Serve hot.

sunflower oil, herbs, eggplants, spinach, tomato, pine nuts, aged, salt

Taken from cooking.nytimes.com/recipes/1014725 (may not work)