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“You can make these as an appetizer, or as a vegetarian main dish with extra sides. Assemble them beforehand, then pop in the oven when needed.”
16 wraps

Ingredients Nutrition


  1. preheat oven to 350*.
  2. Cut woody top off each eggplant, and slice each eggplant lengthwise into 8 pieces ( 16 in all ) about 1/2 inch thick.
  3. Mix oil and herbs together and brush over eggplant slices.
  4. Heat large skillet over medium heat and lay as many pieces of eggplant in pan as will comfortably fit. Fry each side until golden brown and softened about 4 mins a side.
  5. Wash spinach in cold water then toss in hot saucepan until wilted, drain off any liquid.
  6. Now assemble each wrap by taking 1 slice of cooked eggplant and placing a little wilted spinach on one side, top with sun dried tomato, sprinkle of pine nuts and slice of cheese.
  7. Fold eggplant over to form wrap then place on non stick baking sheet. Repeat with all other eggplant slices.
  8. Sprinkle wraps with salt and pepper, and bake in oven for 15 mins until bubbling.
  9. Serve immediately.

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