Roasted Eggplant And Pepper Quesadillas Recipe

Name: Roasted Eggplant And Pepper Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Roasted Eggplant and Pepper Quesadillas; 1 oriental eggplant, cubed; 3 small bell peppers, cut into chunks; 2 cloves garlic, minced; 1 tablespoon fresh basil, chopped; 1 tablespoon fresh thyme leaves, chopped; Extra virgin olive oil; Kosher salt; 6 flour tortillas; 8 ounces part-skim mozzarella cheese, shredded; Spicy Tomato Sauce; 1 teaspoon extra virgin olive oil; 1 tablespoon garlic, minced; 1 pinch red pepper flakes; 1 1/2 cups diced tomatoes; 1 tablespoon tomato paste

Servings: persons

Roasted Eggplant and Pepper Quesadillas
1 oriental eggplant, cubed
3 small bell peppers, cut into chunks
2 cloves garlic, minced
1 tablespoon fresh basil, chopped
1 tablespoon fresh thyme leaves, chopped
Extra virgin olive oil
Kosher salt
6 flour tortillas
8 ounces part-skim mozzarella cheese, shredded
Spicy Tomato Sauce
1 teaspoon extra virgin olive oil
1 tablespoon garlic, minced
1 pinch red pepper flakes
1 1/2 cups diced tomatoes
1 tablespoon tomato paste

1
Preheat the oven to 450u00b0F. Cover a baking sheet with aluminum foil and spray with cooking spray.
2
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.
3
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.
4
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.
5
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.
6
Cut the quesadillas into quarters. Serve the quesadilla wedges with warm spicy tomato sauce. Garnish with fresh herbs, if desired.

773

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Roasted Eggplant and Pepper Quesadillas, 1 oriental eggplant, cubed, 3 small bell peppers, cut into chunks, 2 cloves garlic, minced, and more.

Yes, Roasted Eggplant And Pepper Quesadillas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Eggplant And Pepper Quesadillas

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