I love vegetarian mexican food and anything with aubergine in always grabs my attention. In the past I've made enchiladas, fajitas and burritos, but I'd never had quesadillas before.
Aubergine - 1 large, chopped
Green pepper - 1, chopped
Yellow pepper - 1, chopped
Garlic - 3 cloves, finely chopped
Thyme - 1 tbsp fresh chopped or 1 tsp dried
Basil - 1 tbsp fresh chopped or 1 tsp dried
Olive oil - 1 tbsp
Flour tortillas - 4 large
Cheese - handful, grated
For the salsa:
Olive oil - 1 tsp
Garlic - 4 cloves, finely chopped
Chopped tomatoes - 400 g tin
Tomato puree - 1 tbsp
Cayenne pepper - to taste
1) Place the aubergine and pepper pieces on a baking tray and sprinkle over the garlic and herbs. Drizzle with the olive oil and bake in the oven for 25 minutes or until the aubergine is golden brown, turning occasionally.
2) Meanwhile, heat the teaspoon of olive oil in a small pan and add the garlic. Fry for a couple of minutes and then add the chopped tomatoes, cayenne pepper and tomato puree. Stir well and simmer until the quesadillas are ready.
3) When the vegetables are cooked place two of the tortillas on a baking sheet and grill on a medium heat until crisp (keep an eye on them or they will burn!) Remove from the heat and turn them over. Spoon half the vegetables on to each and sprinkle over the cheese. Place the remaining tortillas on top and grill until crisp. Cut into quarters and serve with the hot salsa. Serves 2.