Eggplant Envelopes

4 servings

40 minutes

Recipe from Mary McCartney's book "Food. Vegetarian Kitchen for the Home"

Energy value per serving

• Calories: 509.8
• Proteins: 22g
• Fats: 32.5g
• Carbohydrates: 31.1g

Ingredients

• Eggplants: 2 pc
• Vegetable oil: 2 tbsp
• Mixture of herbs: 1 tbsp
• Spinach: 400 g
• Sun-dried tomatoes in oil: 16 pc
• Pine nuts: 3 tbsp
• Cheddar cheese: 150 g
• Ground black pepper: to taste

Cooking steps

1. Preheat the oven to 180°C. Cut off the stems of the eggplants. Slice each eggplant lengthwise into 8 pieces, 1.5 cm thick.

   Required ingredients:

   • Eggplants: 2 pieces

2. In a small bowl or cup, mix the oil with herbs. Lightly brush each slice of eggplant with oil on both sides. Heat a large skillet and place as many slices as will fit freely in it. Fry on both sides until soft and golden brown, about 3 minutes per side.

   Required ingredients:

   • Vegetable oil: 2 tablespoons
   • Mixture of herbs: 1 tablespoon

3. Thoroughly rinse the spinach in cold running water, place it in a small pot, and simmer until the leaves wilt. No need to add water, the moisture left on the leaves is enough. Drain any excess liquid.

   Required ingredients:

   • Spinach: 400 g

4. Take one slice of eggplant, place some spinach leaves on one half, then a piece of sun-dried tomato, sprinkle with lightly toasted pine nuts, and cover with a slice of cheese. Fold the eggplant in half and place it on a large non-stick baking tray. Repeat the procedure with the remaining eggplants. Season with salt and pepper.

   Required ingredients:

   • Sun-dried tomatoes in oil: 16 pieces
   • Pine nuts: 3 tablespoons
   • Cheddar cheese: 150 g
   • Ground black pepper:  to taste

5. Bake in the oven for 15 minutes until the cheese melts and starts bubbling, then serve immediately.