Name: Eggplant Wraps
Yield: Serves 4 (4 wraps per person)
Ingredients: 2 medium/large eggplants; 2 tablespoons sunflower oil or light olive oil; 1 tablespoon dried mixed herbs; 14 ounces spinach; 16 sundried tomato pieces, marinated in olive oil; 3 tablespoons pine nuts, lightly toasted in a hot frying pan (no oil needed); 5 ounces sharp Cheddar, cut into 16 slices; pinch sea salt; black pepper, to taste

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Eggplant WrapsMary McCartney

These wraps work well as a dinner party dish—either as a starter or as a main course with side dishes, such as warm potato salad or sautéed leeks with zucchini, alongside. You can assemble them beforehand and then bake them when your guests arrive, making for a more relaxing evening for you.

Recipe notes

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