Roasted Eggplant and Spinach Quesadilla
- 1 eggplant
- 2 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
- 4 medium-sized whole-wheat tortillas
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'...
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.
Calories per serving:401 calories
Dietary restrictions:High Fiber
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