eggplant quesadillas

This is (most likely) my last eggplant post for a while....

Due to the fact that I've exhausted my supply of eggplants.


But, hey, you never know - perhaps we'll have some nice warm weather, and I'll be blessed with more of these most-versatile-of-vegetables!


I hope.


But my kids, probably, do not.  They're tired of the whole - "guess what is in this dish" game we've been playing every night.


At first, they tried valiantly to taste with their most discriminating mouths.


Lately, though, they just answer - before they've taken a bite - "eggplant"!


And they're right.


But I've not actually posted ALL of the things I've made from the eggplant our garden has produced....only the very best....


Because really, if it's not AWESOME, then why share it?


This - this is awesome.


Really.


It may, in fact, be the best eggplant recipe I've posted.


I'm pretty happy with it.



Ingredients:

- 1 medium eggplant
- 2 Tbsp olive oil
- 2 Tbsp butter
- 2 cloves garlic
- 1 small onion
- 3 small Portabella mushrooms
- 1 small red pepper
- 1/2 cup frozen corn
- 4 large tortillas (or flat breads)
- 2 cups cheddar/Monterrey Jack cheese (or combination)


The Process:

Wash, peel, and slice eggplant into "matchsticks".

Peel and dice an onion.

And some garlic.

And some red pepper.

And some mushrooms.

Next, heat up the butter and olive oil over medium-high heat.

And when it's nice and hot, toss in the garlic and onion, cooking until translucent.

Then add in the mushrooms and peppers...

...and eggplant...and corn....


Salt and pepper to taste, and cook until the vegetables are all nice and soft and just starting to brown at the edges.

Spread butter on one side of the tortillas, and heat up a griddle over medium-high heat.

When the griddle is hot, put down a tortilla (buttered-side-down), and top with half of the eggplant mixture.  Repeat with a second tortilla.

And add a generous amount of cheese.

Top with the remaining tortillas, buttered-side-up.  Let them cook until golden-browned and crisp on the underside, then flip over and cook on the second side until golden-browned.

Cut into quarter-sections, and serve.

Enjoy!

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