Eggplant Envelopes
4 servings
40 minutes
Recipe from Mary McCartney's book "Food. Vegetarian Kitchen for the Home"
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.
- 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.
- 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.
- 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.
- 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.