These spinach quesadillas are filled with eggplant (aubergine) and vegan cheese sauce. They are great for lunch, dinner or as a filling snack! The recipe is gluten-free, grain-free, dairy-free, and very easy to make.
Watch the video (scroll down a bit) to see all instruction steps.
Heat oil in a skillet, add onion and fry over medium heat for about 3 minutes.
Add the eggplant, garlic, balsamic vinegar, soy sauce, red wine, all spices and cook over medium heat with a lid on for 12-15 minutes. Stir frequently. Make sure the eggplant is thoroughly cooked.
Add spinach, stir, and cook for a further 30-60 seconds. Turn off the heat.
While the eggplant cooks, make a batch of my vegan cheese sauce (you can, of course, use any other vegan cheese of choice instead).
Put one tortilla into a lightly greased pan/skillet (you can use cooking spray), add some of the eggplant filling and the vegan cheese sauce.
Place another tortilla on top. Fry for about 2-3 minutes, flip and cook from the other side until both sides are nicely browned and toasty.
Repeat steps for the remaining tortillas. Cut into 4 pieces and enjoy hot!
Notes
Recipe serves 8. Nutrition facts are for one serving.
Nutrition Facts
Vegan Spinach Quesadillas
Amount per Serving
Calories
171
% Daily Value*
Fat
7
g
11
%
Saturated Fat
2
g
10
%
Carbohydrates
21
g
7
%
Fiber
4
g
16
%
Sugar
4
g
4
%
Protein
4
g
8
%
Vitamin C
8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.