Apple Eggplant Quesadilla  

These quesadillas can also be made on the stovetop or in the oven on 350° F for about 10 minutes.

Eggplants are very low in calories and fat.  However, it is very filling and makes a great vegetarian main dish choice.

Summer is peak growing season for eggplant.  Try unpeeled eggplant, with other summer vegetables to make Ratatouille.


1 large eggplant

2 apples

1 tablespoon olive oil

2 tablespoon butter

2 cups fresh baby spinach

2 cups reduced fat shredded cheese

8 whole wheat tortillas

1 teaspoon nutmeg, divided


Preheat griddle to 350°F.  Core apples and slice into ¼ inch rounds. Slice the eggplant into ¼ inch rounds.  Heat the olive oil and butter in a large skillet over medium-high heat. Add eggplant and apple and cook about 5 minutes until softened; set aside.  Spray skillet with cooking spray and place 4 tortillas on it. Evenly distribute the apples, eggplant, spinach and cheese among them and sprinkle each with ¼ teaspoon of nutmeg; top with remaining 4 tortillas. Flip tortillas when browned and cheese starts to melt. Serves 4.

Recipe adapted from

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