Vegan Spinach Eggplant Quesadillas


  • 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


  1. Heat oil in a skillet, add onion and fry over medium heat for about 3 minutes

  2. 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

  3. Add spinach, stir, and cook for a further 30-60 seconds. Turn off the heat

  4. While the eggplant cooks, make a batch of my vegan cheese sauce (you can, of course, use any other vegan cheese of choice instead)

  5. 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

  6. 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

  7. Repeat steps for the remaining tortillas. Cut into 4 pieces and enjoy hot

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