After flipping through a new cookbook I received from last night’s Cookbook Swap, I was inspired to give our dinner a Latin twist today. Another task I had at hand was to reintroduce eggplant to my husband. He doesn’t like eggplant but I’ve asked him to give it another try. Apparently he last had eggplant as a child… so tonight I needed to be creative and successful in my attempts.
Combining both latin flavors and eggplant was the mission and here’s what I decided on for dinner – roasted eggplant, tomato & goat cheese quesadillas, accompanied by a tex-mex chopped salad with spicy oven roasted chicken. The verdict? He loved the quesadillas! Here’s my recipe for roasted eggplant, tomato & goat cheese quesadillas:
1 medium eggplant
1 medium onion, chopped
3 cloves garlic, minced
1 ripe tomato
3 oz goat cheese
1/2 cup chopped italian parsley
3-5 large flour tortillas (10″ size)
Seasonings: 1 teaspoon of each
sazon seasoning w/cilantro
Preheat oven to 350 degrees.
Combine all seasonings in a small bowl and mix.
Cut eggplant in 1/2 inch circles.
Brush slices with olive oil & sprinkle seasoning mix on both sides.
In a saute pan, pan roast eggplant until brown.
Transfer slices to a baking sheet.
After eggplant slices have been browned, add onions and garlic in pan with some olive oil.
Cook until onions are translucent.
Add chopped tomatoes and remaining seasoning left.
Saute until warmed through and place onion tomato mixture over eggplant slices.
Bake in preheated oven for 30 minutes.
Remove from oven and allow to cool.
Place cooled eggplant/tomato mixture into a bowl.
Cut goat cheese in chunks and place in bowl.
Combine gently with chopped parsley.
Fill tortillas with this filling and begin making the quesadillas.
To make the quesadillas, fill half the tortilla with the filling.
Fold over the tortilla to create a half circle.
You can either grill or pan fry quesadillas until tortilla is warmed through.
Tonight I baked them in a 400 degree oven for 10-15 minutes.
Serve with sour cream and your favorite quesadilla condiments.