Recipe

Roasted Eggplant and Pepper Quesadillas

Recipe
No Questions Yet

Photo 1 of 2
by JenSchall

Photo 2 of 2
by JenSchall

This recipe was entered in the contest for Your Best Eggplant Recipe
Chef
JenSchall's Notes: Quesadillas are a great way to use up the produce you have on hand. I used eggplant and bell peppers in this recipe, but any vegetables that roast well would be delicious. The amount of...
Quesadillas are a great way to use up the produce you have on hand. I used eggplant and bell peppers in this recipe, but any vegetables that roast well would be delicious. The amount of filling, cheese, and tortillas can be varied to make the desired number of quesadillas.

Expand Collapse

Makes 3 large quesadillas

Roasted Eggplant and Pepper Quesadillas:

1 oriental eggplant, cubed Ask a question about this ingredient

3 small bell peppers, cut into chunks Ask a question about this ingredient

2 cloves garlic, minced Ask a question about this ingredient

1 tablespoon fresh basil, chopped Ask a question about this ingredient

1 tablespoon fresh thyme leaves, chopped Ask a question about this ingredient

Extra virgin olive oil Ask a question about this ingredient

Kosher salt Ask a question about this ingredient

6 flour tortillas Ask a question about this ingredient

8 ounces part-skim mozzarella cheese, shredded Ask a question about this ingredient

Spicy Tomato Sauce:

1 teaspoon extra virgin olive oil Ask a question about this ingredient

1 tablespoon garlic, minced Ask a question about this ingredient

1 pinch red pepper flakes Ask a question about this ingredient

1 1/2 cup diced tomatoes Ask a question about this ingredient

1 tablespoon tomato paste Ask a question about this ingredient

Preheat the oven to 450°F. Cover a baking sheet with aluminum foil and spray with cooking spray.
Ask a question about this step
Spread the eggplant and bell peppers on the baking sheet. Sprinkle with two cloves of minced garlic, chopped basil, and chopped thyme. Drizzle with olive oil and season with Kosher salt. Use your fingers to mix the ingredients and make sure that they are evenly coated with the olive oil. Roast in the oven for about 25 minutes, turning once.
Ask a question about this step
Meanwhile, in a small sauce pan, heat a small amount of olive oil (about a teaspoon or so) over medium-low heat. Add the remaining tablespoon of garlic and a pinch of red pepper flakes. Cook until the garlic is fragrant. Add the diced tomatoes and the tablespoon of tomato paste. Stir to combine all of the ingredients. Simmer while preparing the quesadillas.
Ask a question about this step
To make the quesadillas, preheat a grill pan (or a skillet) over medium heat. Brush lightly with olive oil. Lay a tortilla in the pan, topping with cheese and the eggplant mixture. Top with a second tortilla and use a panini press (or a weighted baking sheet) to press the quesadilla flat against the pan.
Ask a question about this step
Cook the quesadilla for a few minutes on each side, until the cheese has melted and the tortilla is crispy. Transfer the quesadilla to a cutting board and repeat with the remaining ingredients.
Ask a question about this step
Cut the quesadillas into quarters. Serve the quesadilla wedges with warm spicy tomato sauce. Garnish with fresh herbs, if desired.
Ask a question about this step