Drew was skeptical when I mentioned that I was making eggplant quesadillas for lunch. I love eggplant and will eat it in almost any form but he’s just not a fan of the bitterness and spongy texture. But he’s requested them multiple times since that fateful lunch. I think eggplant is housed in a cheese and tortilla cocoon can win over even the most vehement eggplant haters.
And the homemade adobo seasoning contains turbinado sugar and other flavorful spices like paprika and oregano that help cut through the bitterness of the eggplant. It’s a smoky, filling, and slightly sweet 15-minute meal.
One of the only things that I’m loving more than it right now . . . .
is this girl. We adopted her on Tuesday and I am deeply in love. Here’s the story: I’ve sorely wanted a cat of my own for the past year and a half. The main barrier was our apartment complex’s astronomical pet fee – it was over $600 for the first year and an additional $180 for every year after that. I couldn’t justify paying that much for a kitty, no matter how sweet they were. A few weekends ago, we discovered that the pet fee had gone down to a more reasonable amount.
And then my quest began. I wanted the purr-fect cat (sorry, couldn’t resist the pun). Preferably an adult who was friendly without being clingy and who would always use the litter box and scratching pad. After 2 weekends of searching, we found Nala. She’s a 4 year old Maine Coon mix and is very friendly, mellow, and well-behaved. When I took the above photo, she was taking a nap under the coffee table and didn’t like the “clap-clap” of my camera, but be prepared for some better photos of lil’ Nallie in the future.
Feeling a different kind of veggie quesadilla? Check out my recipe for Zucchini and Spinach Quesadillas.
- Adobo Seasoning
- • 2 teaspoons paprika
- • ½ teaspoon onion powder
- • ½ teaspoon oregano
- • 1 teaspoon chipotle powder
- • ¼ teaspoon sea salt
- • ¼ teaspoon cumin
- • 2 teaspoons turbinado or brown sugar
- • 4 slices eggplant (1/4-inch thick)
- • 2 tablespoons vegetable oil, divided (plus more for brushing tortillas)
- • 4 ounces queso quesadilla cheese
- • 2 (8") whole wheat tortillas
- To make the seasoning: Whisk together all the seasoning ingredients in a small bowl.
- To make the quesadillas: In a medium bowl, combine eggplant slices with one tablespoon oil and adobo seasoning. Toss until eggplant is well-coated.
- Heat the remaining one tablespoon oil over medium heat in a 10-inch nonstick skillet. Add eggplant slices and cook until eggplant is tender, about 2-3 minutes per side. Transfer to medium bowl. Carefully wipe out the skillet with paper towels.
- Place half of the eggplant slices and half of the quesadilla cheese over half of one of the tortillas. Fold the other tortilla half over top and press to flatten. Brush lightly with vegetable oil. Repeat with remaining quesadilla.
- Place both quesadillas in the skillet, oiled sides down. Cook over medium heat until crisp, about 1 to 2 minutes. Brush the tops with oil. Flip the quesadillas and cook until the other side is crisp, about 1 to 2 minutes longer. Transfer quesadillas to a cutting board. Let them cool for several minutes, and then slice them in half to serve.
Adapted from Naturally Ella