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Mushroom, Aubergine & Cheese Quesadillas with Rocket & Lettuce Slaw

Makes 4



1-2 aubergines, sliced into 1cm rounds

olive oil, for drizzling and frying

salt and pepper

250g brown mushrooms, sliced

at least 8 medium-size flour tortillas

2 cups mature Cheddar cheese, coarsely grated

1 head of baby gem lettuce, shredded

1-2 cups wild rocket

¼ cup mayonnaise

30-45ml milk



1 Arrange the aubergines on a large baking tray brushed with oil, then drizzle all over with more oil and season with salt and pepper. Roast in a preheated oven at 220°C for about 15 minutes or until golden brown. Set aside.

2 While the aubergines are roasting, heat about 30 ml olive oil in a large wide pan and fry the mushrooms until cooked and brown. Season with salt and pepper and set aside.

Assemble the tortillas: place some cheese on a tortilla, then top with roasted aubergines and fried mushrooms. Top with more cheese, then cover with another tortilla and press gently to compress. Fry in a hot, dry pan on both sides until slightly charred and the cheese have melted. Slice and serve at once, with the slaw on the side.

3 For the slaw: place the lettuce and rocket in a mixing bowl. Mix the mayonnaise with the milk to create a slightly runnier mayo sauce. Pour over the leaves and toss to coat.