• Preheat the oven to 190ºc.

  Slice each aubergine into slices of around one inch in
  
• Mix the oil and herbs together then brush each slice with the herby oil.

  Heat a large frying pan and place the slices in and cook on both side for around three to four minutes until browned and tender.

  Remove from the pan and set aside. You can do this in batches.
  
• Wilt the spinach in a hot pan with a little water then remove and place in a sieve pressing with a wooden spoon to remove any excess liquid.

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.