Eggplant Wraps

This recipe was forwarded on to us by CSA member Sarah Bodine, and she said it was amazing!  It seems like the kind of recipe where you could replace many of the “filling” ingredients with other seasonal vegetables.
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1 tablespoon sunflower oil or light olive oil
1/2 tablespoon dried mixed salt-free herbs, as desired
1 medium to large eggplants, trimmed and sliced lengthwise into eighths
1/2 pound spinach (or kale, chard, or other leafy grean)
8 sun-dried tomato halves packed in olive oil (or slices of fresh tomato?)
1-1/2 tablespoon raw pine nuts, toasted in a dry skillet
8 slices of Cheddar cheese (or another cheese)
Sea salt and ground black pepper

Heat oven to 350 degrees. In a small bowl, combine oil and dried herbs. Lightly brush each eggplant slice on both sides with herbed oil.
Place a large skillet over medium-high heat. When pan is hot, arrange as many pieces of eggplant in a single layer as will fit. Fry each side until golden brown and softened, about 3 minutes per side. Transfer cooked eggplant to a plate, and repeat with remaining slices.
Rinse spinach/kale/chard in cold water, and place the wet leaves in a dry medium saucepan. Cover and cook over medium heat until just wilted. Drain well.
Assemble wraps by taking a slice of eggplant and placing a heaping tablespoon of spinach on one side. Top spinach with a sun-dried tomato half, a few toasted pine nuts and a slice of Cheddar. Fold the eggplant in half so that filling is completely covered. Place on a large nonstick baking sheet. Repeat to make 8 wraps, placed side by side. Season with salt and pepper to taste. Bake until cheese has melted, about 15 minutes. Serve hot.
 
– adapted from the New York Times, May 18, 2013

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