Eggplant Aubergine Quesadillas
Elevate your quesadilla game with these irresistible Eggplant Aubergine Quesadillas, a wholesome twist on a classic favorite! Roasted eggplant, seasoned with cumin, paprika, and garlic powder, forms the heart of this flavorful dish, offering a tender, smoky filling with caramelized edges. Layered with gooey melted cheese and fresh cilantro, these quesadillas are cooked to golden perfection for a satisfying crisp exterior. With just 35 minutes from prep to plate, this vegetarian recipe is an easy weeknight dinner or crowd-pleasing appetizer. Serve with a dollop of sour cream and zesty salsa for a delicious finish. Perfect for anyone seeking eggplant recipes, unique quesadilla ideas, or vegetarian comfort food!
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Recipe Information
Ingredients
- 1 medium Eggplant (aubergine)
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 large Flour tortillas
- 1.5 cups Shredded cheese (cheddar, mozzarella, or a blend)
- 2 tablespoons Fresh cilantro
- 0.25 cup Sour cream (optional, for serving)
- 0.25 cup Salsa (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C).
Rinse the eggplant and cut it into small cubes, about 1/2-inch in size.
In a large bowl, toss the eggplant cubes with olive oil, ground cumin, paprika, garlic powder, salt, and black pepper until evenly coated.
Spread the seasoned eggplant cubes on a baking sheet lined with parchment paper and roast in the preheated oven for 15-20 minutes, flipping halfway through, until tender and slightly caramelized.
Remove the roasted eggplant from the oven and let it cool slightly.
Heat a large non-stick skillet or griddle over medium heat.
Place one tortilla on the skillet. Sprinkle 1/4 cup of shredded cheese evenly over half of the tortilla.
Add a layer of roasted eggplant cubes on top of the cheese, followed by some chopped fresh cilantro.
Sprinkle an additional 1/4 cup of shredded cheese over the filling and fold the other half of the tortilla over to create a half-moon shape.
Cook for 2-3 minutes on each side, pressing gently with a spatula, until the tortilla is golden brown and the cheese is melted.
Repeat with the remaining tortillas and filling.
Slice each quesadilla into wedges and serve warm with sour cream and salsa on the side, if desired.
Nutrition Facts
Calories |
1609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.0 g | 135% | |
| Saturated Fat | 47.4 g | 237% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 3796 mg | 165% | |
| Total Carbohydrate | 116.3 g | 42% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 15.5 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1618 mg | 124% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1059 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
