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Roasted Eggplant and Pepper Quesadillas
Details
- Servings: 3
- Diet: High-Fiber
- Meal: lunch, dinner
- Dish: main course
Cuisine
- mexican
Ingredients
- Roasted Eggplant and Pepper Quesadillas
- 1 oriental eggplant, cubed
- 3 small bell peppers, cut into chunks
- 2 cloves garlic, minced
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh thyme leaves, chopped
- Extra virgin olive oil
- Kosher salt
- 6 flour tortillas
- 8 ounces part-skim mozzarella cheese, shredded
- Spicy Tomato Sauce
- 1 teaspoon extra virgin olive oil
- 1 tablespoon garlic, minced
- 1 pinch red pepper flakes
- 1 1/2 cups diced tomatoes
- 1 tablespoon tomato paste
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