Roasted Eggplant and Spinach Quesadilla

Staff Writer
Roasted Eggplant and Spinach Quesadilla
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.

Ready in
50 m
4
Servings
421
Calories Per Serving
Deliver Ingredients
Makes
4

Ingredients

  • 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

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.

 

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.

Nutritional Facts

Total Fat
30g
46%
Sugar
8g
N/A
Saturated Fat
5g
25%
Cholesterol
5mg
2%
Protein
8g
17%
Carbs
34g
11%
Vitamin A
177µg
20%
Vitamin B6
0.3mg
14.9%
Vitamin C
22mg
37%
Vitamin E
5mg
24%
Vitamin K
224µg
100%
Calcium
156mg
16%
Fiber
8g
30%
Folate (food)
90µg
N/A
Folate equivalent (total)
150µg
38%
Folic acid
36µg
N/A
Iron
4mg
20%
Magnesium
82mg
20%
Monounsaturated
19g
N/A
Niacin (B3)
3mg
15%
Phosphorus
171mg
24%
Polyunsaturated
5g
N/A
Potassium
739mg
21%
Riboflavin (B2)
0.2mg
13.7%
Sodium
667mg
28%
Thiamin (B1)
0.3mg
19.4%
Zinc
1mg
9%