Eggplant Wraps Recipe (2024)

I did not have a large eggplant so I used a couple of medium sized ones so rather than folding the eggplant over to hold the spinach, I made eggplant stacks with one slice on bottom and one on top like a sandwich. The recipe seemed to need a bit of tomato sauce or something to give it some kick. I love all the ingredients -- spinach, sun dried tomatoes, cheddar cheese, eggplants--but I was disappointed in they way they came together in this recipe. Probably will not try it again.

Roasted eggplant slices at 400 15 minutes.Filling: added sautéed onion and garlic, fresh goat cheese, some chopped olives plus the sundrieds and the pine nuts.Except for the pine nuts i mixed everything with the spinach and stuffed with this mix. Added pine nuts to every individual wrap.Set them in a casserole on a thin layer of marinara sauce. Put a mix of grated cheddar and Parmesan on top. Baked covered for 30 minutes on 350.Work but very good.

A tablespoon of dried herbs "as desired." Those herbs are going to determine how this dish tastes and the author simply punts? Since this is kind of an Italiany thing, Using dry spices, I would probably try 1 tsp. oregano, 1.5 tsp. basil and 1/2 tsp. thyme. Double the quantity if using fresh.I'd probably substitute provolone for the cheddar and go all in on Italy. Cheddar schmeddar.

Used a small graffiti eggplant and stacked instead of folded - held up well and did not turn squishy. One small eggplant made for one person dinner sized serving. Also replaced the cheddar with smoked Gouda which melted nicely in the oven and complimented the spinach and pine nuts - def will make it again!

I loved this recipe, but changed it also, having read all the cooking notes.Filling: i sautéed the spinach with finely and plenty chopped garlic and a thinly sliced shallot, salt and cayenne pepper. I used either soft goat cheese, crumbling it onto the spinach or a sharp Dutch cheese. I’m not too crazy about sun dried tomatoes so I used some little honeytomatos sautéed in a pan before. Put it in the oven and yummmmmmm..... with penne,olive oil, Grana Padano and arugula.

Like everyone else I riffed on this basic recipe with a filling of spinach, goat cheese, chopped pitted kalamatas, preserved lemon and pine nuts, then nestled the eggplant rolls in homemade tomato sauce and baked for half an hour at 350. Yum!

I used feta instead of cheddar and roasted cherry tomatoes rather than dried. Turned out great.

It doesn’t say to sakt the eggplant fir 2 hrs but that’s what I do.

It took me 1 hour of pretty intense work to get this in the oven. Made the original recipe and a version with goat cheese/parmesan instead of cheddar cheese. I think gouda would be the best cheese to work with the sun dried tomatoes. Overall, we loved this recipe! It's like a vegetarian lasagne, which we've missed since we had to cut gluten out of our diets.

definitely 400 degrees. Add a bit of water to spinach or dont cook as long. A squeeze of lemon once cooked adds a bit of zing.Easy

I liked this recipe although I found (as usual) that the sun-dried tomatoes seem to over power everything else. Next time I think I will substitute jarred roasted pimientos in oil.

I used herbs de provence for this recipe... next time I will try another. Morrocan sounds interesting.

I got inspiration from this recipe using ingredients that I had. Used rosemary as my primary herb. Wrapped the eggplant around rare hanger steak slices, and scallions. Topped with a truffle balsamic glaze. Turned out well. I’d add halved cherry or grape tomatoes next time.

I loved this recipe, but changed it also, having read all the cooking notes.Filling: i sautéed the spinach with finely and plenty chopped garlic and a thinly sliced shallot, salt and cayenne pepper. I used either soft goat cheese, crumbling it onto the spinach or a sharp Dutch cheese. I’m not too crazy about sun dried tomatoes so I used some little honeytomatos sautéed in a pan before. Put it in the oven and yummmmmmm..... with penne,olive oil, Grana Padano and arugula.

Sliced 1 large eggplant lengthwise in eighths (should have been sixths?). Salted, rinsed. Sprayed with olive oil, add salt, pepper, grill. Soaked .5 lab fresh spinach in cold water until time to cook. Drain. Sautéed in this order: half jar sun-dried tomatoes in oil, minced jar garlic, half jar drained roasted red pepper strips, 5 sliced scallions, chopped fresh parsley, pine nuts. Spinach. Tbsp ricotta and 1/8 spinach mixture on eggplant slice, wrap, secure w/ toothpick. keep warm until serving

Roasted eggplant slices at 400 15 minutes.Filling: added sautéed onion and garlic, fresh goat cheese, some chopped olives plus the sundrieds and the pine nuts.Except for the pine nuts i mixed everything with the spinach and stuffed with this mix. Added pine nuts to every individual wrap.Set them in a casserole on a thin layer of marinara sauce. Put a mix of grated cheddar and Parmesan on top. Baked covered for 30 minutes on 350.Work but very good.

Texture is mushy. But for the pine nuts is there would be no crunch at all. How to improve this? I won’t try this one again.

Used a jar of Moroccan spices my daughter had in the cabinet. Yummy! Probably could have used some sort of bread to accompany.

Yup! I added dollops of tomato sauce (frozen from summer) instead of dried tomatoes...yummy!

Used a small graffiti eggplant and stacked instead of folded - held up well and did not turn squishy. One small eggplant made for one person dinner sized serving. Also replaced the cheddar with smoked Gouda which melted nicely in the oven and complimented the spinach and pine nuts - def will make it again!