- 2 large aubergines
- 2 tbsp of olive oil
- 400 grams spinach
- Jar of sun-dried tomatoes in olive oil
- 150 grams mature cheddar sliced
- 3 to 4 tbsp of toasted pine nuts
Now time to assemble:
Take a slice of aubergine, place some wilted spinach on one half, a sun-dried tomato then a slice of the cheddar and sprinkle over a few of the toasted pine nuts.
Fold over to form a wrap and you can hold this shut with a toothpick if required.
Season with some cracked black pepper then place in the oven for around 10-12 minutes until the cheese has melted.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @HomeCookingWithJulieNeville on Instagram and hashtag it #CookingLikeJulie.