Meatless Monday – Mushroom, aubergine & cheese quesadillas
These vegetarian quesadillas are packed with flavour and will quickly become a crowd-pleasing favourite.
Serves 4
You’ll need: 1-2 aubergines, sliced into 1 cm rounds; olive oil, for drizzling (plus more for frying); salt & pepper; 250g brown mushrooms, sliced; 8 medium size flour tortillas; 2 cuts mature cheddar cheese, coarsely grated; 1 head baby gem lettuce, shredded; 1-2 cups wild rocket; ¼ cup mayonnaise; 30-45ml milk.
How to:
Preheat oven to 220 °C/ 428 °F.
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.
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.
* Recipe & image by The South African Mushroom Farmers’ Association.
