Roasted Eggplant and Spinach Quesadilla Recipe


Cal/Serving: 143
Daily Value: 7%
Servings: 4

Vitamin A1253IU25%
Vitamin C14mg24%
Thiamin (B1)0mg4%
Riboflavin (B2)0mg4%
Niacin (B3)1mg6%
Vitamin B60mg9%
Folic Acid (B9)52µg13%
Vitamin E2mg11%
Vitamin K53µg66%
Fatty acids, total monounsaturated7g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Lemon Olive Oil Cake
This cake highlights the fruit-forward qualities of the olive oil, while balancing out the citrus...
Maple Pulled Pork
Enjoy this easy and delicious maple pulled pork with flavorful spices enhanced by the subtle...
Spicy Vegetarian Chili
This vegetarian chili is hearty and healthy. Start soaking the dried beans for this easy chili...

Roasted Eggplant & Spinach Quesadilla
Nathan Cyphert

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.



  • 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


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.


Recipe Details

Servings: 4
Total time: 50 minutes
Special Designations: Dairy-free, Vegan, Vegetarian

Notes and Substitutions:

*Note: Click here to see the Winter Pesto Recipe.

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).

Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
Please answer this Captcha to prove you are human
Enter the characters shown in the image.
Please answer this Captcha to prove you are human