Quesadilla de berenjena, pimiento y queso

Ingredientes

• 1 eggplant
• 1 bell pepper
• 2 red onions
• 2 cloves garlic
• 300 g canned tomatoes
• 1 avocado
• half a lemon
• a few basil leaves
• pinch of salt and pepper
• 4 (gluten-free) wraps
• 100 g grated cheese

Preparación

1. 1

   How to make quesadillas with eggplant, bell pepper and cheese?Slice the eggplant, remove the 'skin' (edges) and cut the flesh into small cubes. Also cut the bell pepper into small cubes. Finely chop the onion and garlic. Put some oil in a small frying pan and sauté the onion and garlic. Then add the eggplant and bell pepper cubes. Let this cook over low heat for about 6–8 minutes, stirring occasionally.Meanwhile halve the avocado, remove the pit and mash the flesh. Squeeze some lemon juice over the avocado and add a little salt and pepper.Now add the canned tomatoes to the eggplant along with a few basil leaves and let simmer for another 5 minutes. Stir occasionally. Season with salt and pepper.Spread the avocado mixture over two wraps. Divide half of the cheese over the two wraps. Then spoon the eggplant and pepper mixture on top; distribute this over the wraps as well. Finish with the remaining grated cheese. Now cover the wraps with the other two wraps.Heat a large frying pan. Fry the quesadillas one at a time. After a few minutes carefully flip them so both sides brown nicely. Cut in half and serve.Enjoy, from team Cookinglife