Quesadilla met aubergine, paprika en kaas

Recipes Main courses Lunch Vegetarian Gluten-free

Quesadillas, a kind of Mexican cross between a crispy pancake and a toasted sandwich, are a big favourite at home. Especially in autumn and winter they’re a kind of comfort food and it’s such a treat to know they’ll be on the menu in the evening. This time I made fairly healthy quesadillas with extra vegetables that are also vegetarian. Enjoy!

Recipe

Quesadilla with eggplant, bell pepper and cheese

Quesadillas, a kind of Mexican cross between a crispy pancake and a toasted sandwich, are a big favourite at home. Especially in autumn and winter they’re a form of comfort food.

Course	Main course
Kitchen	Mexican
Servings	4 servings

Preparation time

Preparation time	25 min
Total	40 min

Equipment

Frying pan
Cutting boards
Kitchen knife

Ingredients

1 eggplant
1 bell pepper
2 red onions
2 cloves garlic
300 g canned tomatoes
1 avocado
half a lemon
a few basil leaves
pinch of salt and pepper
4 (gluten-free) wraps
100 g grated cheese

Quesadilla with eggplant, bell pepper and cheese

How to make quesadillas with eggplant, bell pepper and cheese?

Slice the eggplant, remove the 'skin' (edges) and cut the flesh into small cubes. Also cut the bell pepper into small cubes. Finely chop the onion and garlic. Put some oil in a small frying pan and sauté the onion and garlic. Then add the eggplant and bell pepper cubes. Let this cook over low heat for about 6–8 minutes, stirring occasionally.

Meanwhile halve the avocado, remove the pit and mash the flesh. Squeeze some lemon juice over the avocado and add a little salt and pepper.

Now add the canned tomatoes to the eggplant along with a few basil leaves and let simmer for another 5 minutes. Stir occasionally. Season with salt and pepper.

Spread the avocado mixture over two wraps. Divide half of the cheese over the two wraps. Then spoon the eggplant and pepper mixture on top; distribute this over the wraps as well. Finish with the remaining grated cheese. Now cover the wraps with the other two wraps.

Heat a large frying pan. Fry the quesadillas one at a time. After a few minutes carefully flip them so both sides brown nicely. Cut in half and serve.

Enjoy, from team Cookinglife

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For these quesadillas I use a small pan to prepare the filling of eggplant, pepper, onion, garlic and tomato. In a large pan I then assemble the wraps, so you only need two pans to make this dish. Easy peasy and super tasty!

These quesadillas make a delicious meal for both lunch and dinner. The combination of soft eggplant, sweet bell pepper and creamy avocado gives a full flavour. Serve straight after frying for the crispiest crust.