Roasted Eggplant and Spinach Quesadilla

Roasted Eggplant & Spinach Quesadilla
Nathan Cyphert

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

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.

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.

 

Nutrition

Calories per serving:

401 calories

Dietary restrictions:

High Fiber

Daily value:

20%

Servings:

4
  • Fat 68g 105%
  • Carbs 217g 72%
  • Saturated 13g 63%
  • Fiber 30g 118%
  • Trans 0g
  • Sugars 29g
  • Protein 36g 72%
  • Cholesterol 3mg 1%
  • Sodium 6,550mg 273%
  • Calcium 310mg 31%
  • Magnesium 211mg 53%
  • Potassium 2,416mg 69%
  • Iron 13mg 73%
  • Zinc 4mg 25%
  • Phosphorus 671mg 96%
  • Vitamin A 5,204IU 104%
  • Vitamin C 58mg 97%
  • Thiamin (B1) 2mg 125%
  • Riboflavin (B2) 1mg 70%
  • Niacin (B3) 15mg 76%
  • Vitamin B6 1mg 46%
  • Folic Acid (B9) 563µg 141%
  • Vitamin E 11mg 53%
  • Vitamin K 218µg 273%
  • Fatty acids, total monounsaturated 42g
  • Fatty acids, total polyunsaturated 11g
See detailed nutritional info Have a question about nutritional data? Let us know.

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