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Quesadillas with Eggplant ‘Tortillas’

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I absolutely love quesadillas.

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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.

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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!

Quesadillas with Eggplant 'Tortillas'
 
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Serves: 6 quesadillas
Ingredients
  • 12 eggplant rounds (about ⅓ 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
  • ½ c. zucchini, chopped
  • ½ c. black beans (vegan) or cooked ground beef (paleo)
  • 1 t. taco spice** (see link below) or a ½ t. chili powder, ¼ t. cumin, ¼ 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
Instructions
  1. Sprinkle both sides of the eggplant rounds with salt.
  2. Lay them out on paper towels, and let them 'sweat' for 30 minutes.
  3. Preheat the oven 400 degrees.
  4. 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.
  5. Brush each side of the eggplant rounds with a bit of olive oil (just kissing each slice).
  6. Place the rounds onto a parchment paper-lined cookie sheet.
  7. Bake for 10 minutes.
  8. Flip.
  9. Bake for another 10 minutes.
  10. Remove (leave oven on).
  11. Heat the coconut oil in a skillet.
  12. Saute the garlic for about 30 seconds, until fragrant.
  13. Add in the mushrooms, zucchini, and taco seasoning, and saute for about five minutes.
  14. Stir in the beans or beef and warm through.
  15. Remove the skillet from the heat, and stir in the cilantro and salt (to taste).
  16. Divide the mushroom mix equally among six of the 12 eggplant rounds.
  17. Top with a slice of tomato and cheese, if desired.
  18. Place another eggplant slice on top, and bake the quesadillas for five minutes.
  19. Top with salsa or guacamole or enjoy as is!
Notes
The nutrition facts are based on black beans for the first set of numbers and four ounces of ground beef for the second set of numbers. The facts are both for using ½ of an eggplant, ½ t. salt, and the individual spices instead of my blend. I didn't include any optional add-ins, such as cheese, salsa, or avocado in the figures. Weight Watchers points (new system): 2 (black bean version)/1 (ground beef version)
Nutrition Information
Serving size: 1 quesadilla Calories: 80/60 Fat: 1.2/2.2 g Saturated fat: 0.7/1.1 g Unsaturated fat: 0.5/1.1 g Trans fat: 0/0 g Carbohydrates: 14.1/4 g Sugar: 2/1.7 g Sodium: 201/212 mg Fiber: 4.3/1.9 g Protein: 4.6/6.8 g Cholesterol: 0/17 mg

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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.

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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!

Shared with: Make Your Own Monday, Natural Living Monday, Slightly Indulgent Tuesday, Fat Tuesday, Allergy-Free Wednesday, Gluten-Free Wednesday

 

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  3. LOVING this for a Tex-Mex option…I am am mostly paleo…and love the idea of eggplant for tortillas…as well as the nutritional yeast for the cheese factor!…I can give my family the real-deal cheese…but I personally lack a digestive enzyme for proper dairy processing!

    You are a creative culinary wizard..and I thank you for sharing this wonder of a recipe with all of us!

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  4. Mmm, these look yummy! I have an eggplant in my fridge that I need to use – so this is perfect.

    Thanks for sharing on Natural Living Monday. Off to pin! 🙂

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  7. YUM!!!!! I love this so so much! Eggplant is one of my favorites, I just don’t cook it too often. I would have to eat about 20 of those to get full though, lol. Good appetizers though!

    I always make eggplant chips when I cook eggplant. Oregano and salt – YUM 🙂

    Reply

  10. I’ve used eggplant, thinly sliced, as “noodles” in a veggie lasagna dish. Worked beautifully! Quesadillas are one of my favorites, too . . . although who am I kidding? I love all Mexican food. Great idea with the eggplant tortillas!

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  13. What other veggie could you use instead of eggplant? These look great, but eggplant is not good for FODMAPS or inflammation. Thanks!!!

    Reply

    • I’m not sure…I made the recipe with eggplant in mind. You might try a heartier vegetable with a thick middle like rutabaga?

      Reply

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