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
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 dizzybusyandhungry.com
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