VEGETARIAN

Eggplant Parcels

Appetizers | Italian cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe from a book by Mary Smith, 'Food. Vegetarian Cuisine for Home'

Ingredients

Eggplants - 2 pieces
Vegetable Oil - 2 spoons
Herb Bouquet - 1 tablespoon
Spinach - 14.1 oz
Sun-Dried Tomatoes - 16 pieces
Pistachios - 3 spoons
Cheshire Cheese - 5.3 oz
Ground Black Pepper - to taste

Step by Step guide

Step 1

Preheat the oven to 180°C. Cut off the stems of the eggplants. Slice each eggplant lengthwise into 8 pieces, each about 1.5 cm thick.

Step 2

In a small bowl or cup, mix the oil with the herbs. Lightly brush each slice of eggplant with the oil on both sides. Heat a large skillet and add as many slices as will fit comfortably. Fry on both sides until tender and golden brown, about 3 minutes per side.

Step 3

Thoroughly rinse the spinach under cold running water, place it in a small pot, and sauté until the spinach leaves wilt. There's no need to add water; the moisture left on the leaves is sufficient. Drain any excess liquid.

Step 4

Take one slice of eggplant, place a few spinach leaves on one half, then add a piece of sun-dried tomato, sprinkle with lightly toasted pine nuts, and cover it with a slice of cheese. Fold the eggplant in half and place it on a large baking sheet lined with non-stick coating. Repeat the process with the remaining eggplants. Season with salt and pepper.