Eggplant Aubergine Quesadillas Recipes

EASY EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Peel and slice the eggplant 1 cm thick and place the slices on a plate in a single layer.
• Salt them heavily, cover with another plate and weight.
• Leave for 1/2 to one hour.
• Cut the bread into cubes.
• Peel and chop the onion.
• Sauté the bread cubes with the spices in 1 tbsp of olive oil, and lay them in a small lasagne pan when they are nicely browned.
• Rinse and gently squeeze dry the eggplant.
• Cut it in to 1 cm cubes and sauté them, with the onion, in the remaining olive oil, until the eggplant is tender.
• Add the tomatoes and simmer for a few minutes.
• Mix into the toasted bread cubes in the lasagne pan.
• Top with the grated cheese.
• Bake at 350°F for 30 minutes.

EGGPLANT (AUBERGINE) QUESADILLAS

Steps:

• Brush eggplant slices with oil and season with salt and pepper.
• Grill eggplant until just browned.
• Remove and let cool.
• Mix salsa; add Asiago cheese and chopped eggplant.
• Spoon half of the mixture onto 1 tortilla.
• Top with another tortilla and repeat process.
• Grill quesadillas on both side until brown.
• Let cool and slice into wedges.

SPICY CHICKEN, EGGPLANT AND RED ONION QUESADILLAS

Steps:

• Combine 1/4 cup water, cilantro, sliced jalapeño, lime juice and olive oil in blender. Blend until smooth. Season with salt and pepper. Season to taste with salt and pepper. Place chicken in shallow baking dish. Pour marinade over, coating completely. Cover and refrigerate 4 hours.
• Preheat broiler. Remove chicken from marinade; discard marinade. Broil chicken until cooked through, about 3 minutes per side. Set chicken aside. Lightly brush both sides of onion and eggplant slices with vegetable oil. Sprinkle both sides with salt and pepper. Broil vegetables until tender and golden, about 2 minutes per side.
• Preheat oven to 450°F. Lightly brush 4 tortillas with vegetable oil. Place tortillas, oil side down, on baking sheet. Combine grated Monterey Jack and cheddar cheeses in small bowl. Sprinkle 1/4 cup cheese mixture over each tortilla. Place chicken atop cheese, dividing equally. Place 1 onion slice and 1 eggplant slice atop each. Top each eggplant slice with 1 tortilla. Lightly brush tops of tortillas with oil. (Can be prepared 6 hours ahead. Cover and refrigerate.)
• Bake quesadillas until tortillas are slightly crisp and cheese melts, about 10 minutes. Cut quesadillas into quarters. Serve with sour cream.

EGGPLANT HASSELBACK RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• Cut eggplant lengthwise, keeping it connected at the stem.
• In a baking dish, place marinara sauce and spread to cover the bottom.
• Place the eggplant directly on the sauce.
• Slice the tomato and mozzarella into thin slices. Alternate tomatoes, basil, and cheese in each eggplant slice.
• Sprinkle salt, pepper, garlic, and olive oil, and cover with foil and bake for 50 minutes until eggplant is tender.
• In a small bowl, combine panko, cheese, salt, and pepper.
• Place the panko mixture on top of the eggplant and bake uncovered for another 5 minutes. Or until the bread crumbs are golden brown.
• Cut into your desired size pieces.
• Enjoy!

CHEESY EGG QUESADILLAS

Steps:

• Preheat oven to 425°. Whisk together first 3 ingredients. In a large nonstick skillet, heat 1 tablespoon butter over medium heat. Add egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Remove from heat., Place 2 tortillas on a baking sheet. Spread with beans; top with eggs, salsa, cheese and remaining tortillas. Melt remaining butter; brush over tops., Bake until golden brown and cheese is melted, 10-12 minutes. If desired, serve with sour cream and additional salsa.