I absolutely love quesadillas.
My husband and I have eaten them quite frequently throughout our life together, usually with my Flax Tortillas, but for this recipe, I wanted to create a paleo tortilla using eggplant.
Eggplant seemed like the perfect thing to try here for a number of reasons, including its soft texture, mellow taste, and tan color. This recipe is great because it’s highly versatile, depending on your diet. I like a combination of black beans, vegetables, cilantro, and cheese. If you’re paleo, use ground beef in place of the beans, and eliminate the cheese. Vegans, add a dash of nutritional yeast for a cheesy flavor. Anyway you make them, they are dee-licious!
- 12 eggplant rounds about 1/3 inch thick
- salt for salting the eggplant slices
- olive oil for brushing the eggplant slices
- 1 t. coconut oil
- 2 garlic cloves minced
- 1 c. mushrooms chopped
- 1/2 c. zucchini chopped
- 1/2 c. black beans vegan or cooked ground beef (paleo)
- 1 t. taco spice** see link below or a 1/2 t. chili powder, 1/4 t. cumin, 1/4 t. oregano
- 2 T. cilantro chopped
- 6 slices tomato
- sea salt to taste
- cheese or nutritional yeast if desired
- salsa avocado, for topping, if desired
- Sprinkle both sides of the eggplant rounds with salt.
- Lay them out on paper towels, and let them 'sweat' for 30 minutes.
- Preheat the oven 400 degrees.
- Press down on the eggplant slices with another paper towel to absorb as much water as you can, being careful to maintain the structure of each slice.
- Brush each side of the eggplant rounds with a bit of olive oil (just kissing each slice).
- Place the rounds onto a parchment paper-lined cookie sheet.
- Bake for 10 minutes.
- Bake for another 10 minutes.
- Remove (leave oven on).
- Heat the coconut oil in a skillet.
- Saute the garlic for about 30 seconds, until fragrant.
- Add in the mushrooms, zucchini, and taco seasoning, and saute for about five minutes.
- Stir in the beans or beef and warm through.
- Remove the skillet from the heat, and stir in the cilantro and salt (to taste).
- Divide the mushroom mix equally among six of the 12 eggplant rounds.
- Top with a slice of tomato and cheese, if desired.
- Place another eggplant slice on top, and bake the quesadillas for five minutes.
- Top with salsa or guacamole or enjoy as is!
To make your own taco seasoning, check out this recipe.
These would make a cool appetizer if you’re having a soiree of any sort. They hold together well, and they’re really light in the tummy.
Low in calories, but not in taste! 😀
What’s your favorite way to use eggplant?
I used to make a salad with roasted eggplant, tomato, parsley, olive oil, and apple cider vinegar that was pretty good. For me, roasted eggplant by itself is scrumptious!