A pretty good attempt at reproducing quesadilla we had at a restaurant in Montecito, CA
Ingredients:
- 1 medium size eggplant
- 2 tsp olive oil
- 1 tsp dry oregano
- 1 tsp salt
- Cheddar cheese
- 2 spring onions
- 4 tortillas
Method:
- Finely chop spring onions
- Slice eggplant into 1/2 inch thick round slices
- Heat 1 tsp oil in a flat pan on medium heat
- Spread eggplant slices in the pan
- Sprinkle some salt and oregano on eggplant
- Turn the eggplant slices a few times and roast on both sides till medium brown in color
- Keep the cooked eggplant slices aside
- Pour 1/2 tsp oil on the flat pan and put it on medium heat
- Place a tortilla on the pan
- Place 4 eggplant slices on the tortilla and sprinkle spring onions and cheese on it
- Cover it with another tortilla, gently press it and roast it on both sides till lightly brown on each side
- Follow the same steps for the second quesadilla
- Cut the quesadilla in 4 pieces and serve hot with a generous dollop of guacamole (see recipe under dips / spreads) – https://veggiefoodie.com/2012/08/30/guacamole/
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