Meat Free Monday with SAMFA
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.
Ingredients: (serves 4 as a light meal)
1-2 aubergines, sliced into 1 cm rounds
olive oil, for drizzling (plus more for frying)
salt & pepper
250 g 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
1/4 cup mayonnaise
30-45 ml milk
Method:
1. 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.
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 & pepper and set aside.
3. 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.
4. 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.
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