Egg Plant Wraps

Have you ever tried eggplant? If not, today is the day to try it! But what is so great about it?

Since vegetables are naturally lower in calories, including them in a dish makes for a low-calorie meal that you can enjoy! For example, replacing tortilla with eggplant in a wrap and adding spinach, is an excellent way to lower the amount of calories in your meal.

Not only are eggplants and spinach lower in calories, eating vegetables like these will help you gain essential vitamins and minerals that are needed in your diet. Eggplant is not specifically high in one individual nutrient, but it contains a large variety to help you gain nutrients in an area that you could be lacking. Spinach, on the other hand, is abundant in iron, vitamin C, vitamin A, vitamin K, folic acid and calcium. Spinach and other green leafy vegetables are known for being one of the best sources of Vitamin K, which plays a vital role in blood clotting and is essential in promoting bone health.

Making the choice to incorporate vegetables into your diet can provide great benefits to your body. There are ways you can change dishes to integrate more vegetables and this is a good way to switch up what is typically on your weekly shopping list. Think of the endless possibilities!

Eggplant Wraps

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, in 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

Directions

1) Preheat the oven to 350°F. You will need a large non-stick baking sheet.

2) Cut the woody top off each eggplant and discard. Slice each eggplant lengthwise into 8 pieces (16 in all) about 1/2 inch thick.

3) Mix the oil and the herbs together in a small bowl or cup. Lightly brush each slice of eggplant with the herby oil on both sides. Heat a large frying pan over medium heat and lay as many pieces of the eggplant in the pan as will comfortably fit. Fry each side until golden brown and softened, which should be about 3 minutes per side. When all the slices are cooked, set them aside.

4) Wash the spinach well in cold running water, then toss it in a hot medium saucepan (using just the water that is clinging to the leaves) until wilted, and drain off the excess liquid.

5) Now, assemble each wrap by taking 1 slice of the cooked eggplant and placing a little of the wilted spinach on one side. Then lay a piece of sundried tomato on top, sprinkle a few toasted pine nuts over it, and top with a slice of Cheddar. Fold the eggplant over to form the wrap, then place it on a large non-stick baking sheet.

6) Repeat this until all 16 wraps are assembled and placed side by side on the baking sheet. Sprinkle with a pinch of sea salt and a grind of fresh black pepper.

7) Bake in the oven for 15 minutes, until the cheese has melted and is bubbling, and serve immediately.