Roasted Eggplant and Spinach Quesadilla

Roasted Eggplant and Spinach Quesadilla
Staff Writer
Roasted Eggplant & Spinach Quesadilla

Nathan Cyphert

Roasted Eggplant & Spinach Quesadilla

I had this really brilliant eggplant quesadilla while visiting friends in Syracuse. I don't remember what else was in it, but it was definitely the best cheeseless quesadilla I've ever tasted. That experience inspired me to come up with my own version (since I couldn't remember theirs), so here it is. And, you know, actually I think mine might be better. Just sayin'...

Click here to see Quesadillas to Suit Every Taste.

Ingredients

  • eggplant
  • vine-ripened tomatoes, halved
  • 1/2  onion, chopped
  • 3  Tablespoons  olive oil
  • 1  Tablespoon  balsamic vinegar
  • 2  Teaspoons  salt
  • 2  Teaspoons  pepper
  • 1/4  Cup  Winter Pesto*
  • 1  Cup  fresh spinach
  • 1  Teaspoon  garlic
  • medium-sized whole-wheat tortillas

Directions

Preheat the oven to 400 degrees.

Heat a grill pan over high heat. Poke a few holes into the skin of the eggplant. Grill the eggplant to char the skin, turning 2-3 times, for about 10 minutes. Remove from the grill and cut into 1/4-inch cubes.

Place the tomatoes cut side down, onion, and eggplant cubes in a ceramic baking dish. Drizzle with 1 tablespoon of the olive oil, balsamic vinegar, and 1 teaspoon each of the salt and pepper. Mix until all of the vegetables are covered in the oil mixture. Roast in the oven for about 20 minutes.

While the vegetables are roasting, heat 1 tablespoon of the olive oil in a pan over medium heat. Add the spinach and garlic and cook until the spinach is soft and wilted.

Spread the Winter Pesto on the entirety of each tortilla. Slice the tomatoes. Add the eggplant, onion, and tomatoes. Add the spinach and fold each tortilla in half. Press firmly together. (The pesto should help keep the tortillas together, but be careful, as this is a little delicate without cheese!)

Preheat a grill pan on medium-high heat. Place each tortillas grill until lines appear on the tortillas, 5-8 minutes on each side)

Serve with Fresh Guacamole and the salsa of your choice on the side.

 

Nutritional Facts

Total Fat
18g
26%
Sugar
1g
1%
Saturated Fat
3g
13%
Cholesterol
36mg
12%
Carbohydrate, by difference
4g
3%
Protein
17g
37%
Vitamin A, RAE
12µg
2%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
31µg
34%
Calcium, Ca
55mg
6%
Choline, total
53mg
12%
Fiber, total dietary
1g
4%
Fluoride, F
1µg
0%
Folate, total
3µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
22mg
7%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
154mg
22%
Selenium, Se
21µg
38%
Sodium, Na
115mg
8%
Water
44g
2%
Zinc, Zn
1mg
13%

Roasted Eggplant Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Roasted Eggplant Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.