Eggplant Quesadilla

Eggplant Quesadilla

A pretty good attempt at reproducing quesadilla we had at a restaurant in Montecito, CA


  • 1 medium size eggplant
  • 2 tsp olive oil
  • 1 tsp dry oregano
  • 1 tsp salt
  • Cheddar cheese
  • 2 spring onions
  • 4 tortillas


  1. Finely chop spring onions
  2. Slice eggplant into 1/2 inch thick round slices
  3. Heat 1 tsp oil in a flat pan on medium heat
  4. Spread eggplant slices in the pan
  5. Sprinkle some salt and oregano on eggplant
  6. Turn the eggplant slices a few times and roast on both sides till medium brown in color
  7. Keep the cooked eggplant slices aside
  8. Pour 1/2 tsp oil on the flat pan and put it on medium heat
  9. Place a tortilla on the pan
  10. Place 4 eggplant slices on the tortilla and sprinkle spring onions and cheese on it
  11. Cover it with another tortilla, gently press it and roast it on both sides till lightly brown on each side
  12. Follow the same steps for the second quesadilla
  13. Cut the quesadilla in 4 pieces and serve hot with a generous dollop of guacamole (see recipe under dips / spreads) –

Serves: 4

Remarks: As you can see, I’ve improvised by using Indian bread chapati instead of tortillas!

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