Vegan Spinach Eggplant Quesadillas
Ingredients
- 4-6 tortillas (gluten-free if needed)
- 1 medium-sized onion diced
- 3 cloves of garlic minced
- 1 large (300 g) eggplant (aubergine) chopped into small cubes (max. 1 inch)
- 6 oz (170 g) spinach fresh, roughly chopped
- 1/2 tbsp oil
- 4-5 tbsp red wine (or vegetable broth)
- 1 tbsp soy sauce (gluten-free if needed) or coconut aminos
- 1 tbsp balsamic vinegar
- 2 tsp onion powder
- 1 tsp paprika
- 1/2 tsp cumin powder
- 1/2 tsp oregano
- 1/4 tsp smoked paprika
- ground chipotle chili powder to taste
- sea salt and black pepper to taste
- one batch of vegan cheese sauce
Preparation
Heat oil in a skillet, add onion and fry over medium heat for about 3 minutes
Add the eggplant, garlic, balsamic vinegar, soy sauce, red wine, all spices and cook over medium heat with a lid on for 12-15 minutes. Stir frequently. Make sure the eggplant is thoroughly cooked
Add spinach, stir, and cook for a further 30-60 seconds. Turn off the heat
While the eggplant cooks, make a batch of my vegan cheese sauce (you can, of course, use any other vegan cheese of choice instead)
Put one tortilla into a lightly greased pan/skillet (you can use cooking spray), add some of the eggplant filling and the vegan cheese sauce
Place another tortilla on top. Fry for about 2-3 minutes, flip and cook from the other side until both sides are nicely browned and toasty
Repeat steps for the remaining tortillas. Cut into 4 pieces and enjoy hot