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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, 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


For full instructions you can go to : https://www.epicurious.com

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