Mushroom, Aubergine & Cheese Quesadillas with Rocket & Lettuce Slaw https://bit.ly/2pHxni7 is the lunch you want right now! #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfoods #summer2019 #travelwithyourtastebuds #flexitariandiet #umami #blendability #relaxedeating #healthyeatinghabits #happyfriday #vegmeal #plantbased #sillyseason #mushroomsnacks #quesadillas #aubergine #slaw
Mushroom, Aubergine & Cheese Quesadillas with Rocket & Lettuce Slaw
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
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.