Quesadilla with eggplant, bell pepper and cheese

Ingredients

• 1aubergine
• 1bell pepper
• 2red onions
• 2 clovesgarlic
• 300 gtinned tomatoes
• 1avocado
• ½lemon
• a fewbasil leaves
• a pinchsalt and pepper
• 4gluten-free wraps
• 100 ggrated cheese

Instructions

1. 1

   Prepare the vegetables

   Slice the aubergine, trim away its outer edges as described in the recipe, then cut the flesh into small cubes. Dice the bell pepper, and finely chop the red onions and garlic.

2. 2

   Cook the filling

   Heat a little oil in a small frying pan and sauté the onion and garlic. Add the aubergine and pepper and cook over a low heat for 6–8 minutes, stirring occasionally. Add the tinned tomatoes and a few basil leaves, then simmer for a further 5 minutes, stirring occasionally. Season with salt and pepper.

3. 3

   Mash the avocado

   Halve the avocado, remove the stone and mash the flesh. Squeeze over some lemon juice and season with a little salt and pepper.

4. 4

   Fill the wraps

   Spread the avocado mixture over two wraps and divide half the grated cheese between them. Spoon the aubergine and pepper mixture on top, then finish with the remaining cheese. Cover each with one of the other two wraps.

5. 5

   Fry and serve

   Heat a large frying pan and cook the quesadillas one at a time. After a few minutes, carefully turn each one so both sides brown. Cut in half to serve.

What are quesadillas?

Quesadillas are a Mexican dish made by filling tortillas, folding or layering them, and cooking them until toasted, often with melted cheese inside. This version takes inspiration from the familiar combination of a crisp outside and a warm, soft centre.

Aubergine, pepper and tomato make a savoury vegetable filling, while avocado brings creaminess and lemon adds a bright note. The cheese helps the filling hold together between the wraps.

Nutrition and macros by portion

The nutrition label shows one serving as written: 440 calories, 14g protein, 57g carbs, 19g fat.

The wraps and vegetables provide most of the carbohydrates, while cheese and avocado contribute much of the fat; the cheese also supplies most of the protein. Pair a portion with a green salad or extra vegetables to round out the plate without changing the quesadilla filling.

Build flavour in the pan

Aromatics: cooking the red onion and garlic first gives the filling a savoury base. Keep the heat gentle so they soften without catching.

Vegetables: small, evenly sized cubes help the aubergine and pepper cook at a similar pace. The tomato and basil go in afterwards, giving the mixture time to simmer and combine.

Keep the filling manageable

Simmering: cook the tomato mixture until the vegetables are tender and the filling is no longer very watery. Stir occasionally, and use a low heat to reduce splattering.

Layering: spread the avocado over the wraps, then add the vegetable mixture and cheese. Avoid piling the filling too thickly, so the quesadillas are easier to turn.

Toast for a crisp finish

Pan heat: warm the frying pan before adding a quesadilla, then cook it until the underside is golden and crisp. The recipe does not specify an exact cooking time, so use the colour and warmth of the filling as your cues.

Turning: support the quesadilla with a wide spatula and flip it carefully. If the wrap begins to split, press it gently back together as the cheese melts.

Choose the right cheese

Grated cheese: it melts readily and helps bind the filling, so scatter it across both the bottom and top of the vegetable layer. A cheese with good melting qualities makes the centre easier to eat.

Salt: the cheese and tinned tomatoes may already bring seasoning, so taste the vegetable mixture before adding more salt.

Serve while warm

Rest briefly: let each quesadilla sit for a moment after frying so the cheese can settle before cutting. Halving them makes the filling easier to manage.

On the side: serve with a crisp green salad or extra vegetables for contrast. A spoonful of salsa also works well if you would like a brighter accompaniment.

Recipe notes & tips

• Cut the aubergine and pepper into small, similar-sized cubes so they cook evenly.
• Stir the vegetable mixture now and then during its low-heat cooking.
• Let excess liquid simmer away before spooning the filling onto the wraps.
• Spread the avocado and filling evenly, leaving the edges clear enough to handle.
• Cook the quesadillas one at a time so you can turn each without crowding the pan.

Variations

• Add chilli: stir chopped fresh chilli into the tomato mixture for extra heat.
• Change the herbs: use chopped coriander instead of basil for a different herbal note.
• Try another cheese: choose a good-melting cheese in place of the grated cheese listed.
• Add sweetcorn: mix drained sweetcorn into the vegetable filling as it simmers.
• Serve with salsa: add salsa at the table for a sharper, juicier accompaniment.

Common mistakes to avoid

• Large vegetable cubes: they may stay firm in the short cooking time; cut the aubergine and pepper small.
• Watery filling: it can make the wraps soggy; simmer the mixture until excess liquid has reduced.
• Overfilling: a thick layer is difficult to turn; divide the mixture evenly between the two quesadillas.
• Pan too hot: the wrap can brown before the cheese melts; use moderate heat and watch the underside.
• Rough flipping: the filling may spill; use a wide spatula and turn the quesadilla carefully.

How to store

Store leftover filling and cooked quesadillas separately in covered containers in the fridge and use within 2 days. Reheat cooked quesadillas in a frying pan over a low-to-medium heat until warmed through and crisp again.

Frequently asked questions