roasted cumin-lime eggplant quesadillas

Serves 2

1148

Roasted Cumin-Lime Eggplant Quesadillas

My meat and potato eating husband deemed these as delicious - that means you should run out and get the ingredients for these pronto! Love the combination of honey and lime. I could eat an entire eggplant roasted in this concoction - so good!

10Prep Time

25Cook Time

35Total Time

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Ingredients

• 1 medium eggplant
• 2 tablespoons extra virgin olive oil
• 2 teaspoons cumin
• ¼ teaspoon chile flakes
• 2 limes, juice and zest
• 2 tablespoons honey
• shredded mozzarella cheese
• 4 8? or 10? whole wheat tortillas
• cilantro (optional)
• plain yogurt (optional)

Instructions

1. Preheat oven to 425 degrees.
2. Slice eggplant into 1/4" rounds and place in large bowl or platter. Whisk together all ingredients from extra virgin olive oil through honey and drizzle onto eggplant.
3. Insuring that both sides of each eggplant round is covered with marinade, place rounds on sheet pan and roast for 25 minutes.
4. Layer eggplant on tortilla and sprinkle mozzarella on top. Cover with second tortilla.
5. Place quesadillas on sheet pan and broil until top begins to slightly brown. Flip quesadillas and return to color second side.
6. Cut quesadillas into wedges. Serve with yogurt combined with chopped cilantro for dipping. (optional)