hunts point market

Eggplant Wraps

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These eggplant wraps are nutritious and delicious. It can also be made on a barbecue.

Total Prep and Time: 45 minutes. Serves 8 people.

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon dried mixed herbs, as desired
  • 2 large eggplants, cut lengthwise into eighths, for 16 total slices
  • 1 pound spinach
  • 16  tomato halves packed in olive oil
  • 3 tablespoons raw pine nuts, toasted in a dry skillet
  • 5 ounces aged Cheddar, cut into 16 slices
  • Sea salt and ground black pepper

Directions

  1. Heat oven to 350 degrees Fahrenheit. In a mixing bowl, combine oil and herbs. Delicately baste each eggplant piece on both sides with herbed oil.
  2. Place a  skillet over med-high heat. When pan begins to get hot, arrange slices of eggplant in a single layer. Fry until golden brown and softened, recommended 3 minutes per side. Move cooked eggplant to a plate, and repeat with each slice.
  3. Rinse spinach in cool water, then move the leaves in a dry saucepan. Cover pan and cook over medium heat until wilted, estimated 3 minutes. Then drain.
  4. Begin wraps by taking a sliver of eggplant and placing a tablespoon of spinach on one side. Top spinach with a tomato half, a few pine nuts and a slice of Cheddar. Fold the eggplant in half so that filling is covered. Place on a large nonstick baking sheet. Repeat to make all wraps, placed side by side. Season to taste. Bake until cheese has melted, about 15 minutes. Serve hot.
hunts point market

Zucchini Herb Casserole

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This vegetarian side dish is perfect for any party or dinner.

Total Prep and Cook Time: 60 Minutes. Serves Six.

Ingredients

  • 1/3 cup white rice
  • 2/3 cup water
  • 2 tablespoons vegetable oil
  • 1 1/2 pounds zucchini, sliced into cubes
  • 1 cup sliced green onions
  • 1 clove garlic, minced
  • 1 1/4 teaspoons of garlic salt
  • 1/2 teaspoon basil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1 1/2 cups sliced tomatoes
  • 2 cups shredded sharp Cheddar cheese

Directions

  1. Combine the rice and water in a saucepan. Bring the mix to a boil, then decrease heat to low, place a cover on top and let simmer 20 minutes, or until rice is cooked tender.
  2. Preheat oven to 350 degrees Fahrenheit. Lightly grease a shallow deep glass dish.
  3. Heat the oil in a skillet over moderate heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Dress with garlic salt, basil, paprika, and oregano. Add in the rice, tomatoes, and 1 cup of cheddar cheese. Continue to cook and stir until heated consistently. Transfer to the arranged glass dish. Top the dish with the remaining cheddar cheese.
  4. Bake for 20 minutes, or until cheese begins to bubble or soften.