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Eggplant Wraps

Mary McCartney
  • minutes
  • Serves 4

INGREDIENTS

2

Eggplants, medium large

1 tbsp

Herbs, dried mixed

14 oz

Spinach

16

Sundried tomato pieces

1

Black pepper

1 pinch

Sea salt

2 tbsp

Sunflower oil or light olive oil

3 tbsp

Pine nuts

16

cut into slices 5 ounces sharp cheddar, sharp

1 person Recommend This Recipe