If you roast the eggplant on the weekend, this is a cheap and cheerful post-work meal.
Roasted eggplant quesadilla
eggplant, cut in 3/4 inch slices
whole wheat tortilla
spicy chipotle hummous (muy caliente!)
artichoke hearts
roasted red peppers
Daiya faux-moz cheese
Sprinkle the eggplant slices with salt and let sit 30-45 min. Rinse well and pat dry, then rub with olive oil and season. Grill under the broiler until they're dark and looking tasty. Take a tortilla and build the quesadilla on one half: smear of hummous, eggplant, smooshed artichoke, red pepper, cheese. Pre-heat non-stick pan at medium. Fold the quesadilla in half and heat for 4-5 minutes on both sides (with pan on top to weigh it down). Enjoy!
The Smokin' Sister says: I never thought of putting roasted eggplant on a quesadilla before, but along with the hummus & artichoke, sounds really swell!
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