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Mushroom, aubergine & cheese quesadillas with rocket & lettuce slaw

These vegetarian quesadillas are packed with flavour and make a plate full of delicious crowd-pleasing snacks.
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Prep Time 40 minutes
Cook Time 20 minutes
Course Culinary Collection, Vegetarian Flexitarian
Cuisine Mexican, South African
Servings 4


  • 2 aubergines, sliced into 1 cm rounds
  • olive oil, for drizzling (plus more for frying)
  • salt & pepper
  • 250 g brown mushrooms, sliced
  • 8 medium size flour tortillas
  • 2 cups mature cheddar cheese, coarsely grated
  • 1 head of baby gem lettuce, shredded
  • 2 cups wild rocket
  • 1/4 cup mayonnaise
  • 45 ml milk


For the slaw: 

  • Place the lettuce and rocket in a mixing bowl. Mix the mayonnaise with the milk to create a slightly more runny mayo sauce. Pour over the leaves and toss to coat.

For the aubergines:

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

Assemble the tortillas:

  • Place some cheese on a tortilla, then top with roasted aubergines & 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.
Keyword mexican, sandwich