Eggplant Aubergine Quesadillas Recipes

EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Preheat oven to 180°C.
• Heat oil in saucepan.
• Sauté eggplant and onion until soft.
• Remove saucepan from heat and stir through margarine until melted.
• Add remainder of ingredients, and combine well.
• Transfer to a casserole dish, and bake until golden and bubbling, approx 45 minutes.

EGGPLANT (AUBERGINE) QUESADILLAS

Steps:

• Brush eggplant slices with oil and season with salt and pepper.
• Grill eggplant until just browned.
• Remove and let cool.
• Mix salsa; add Asiago cheese and chopped eggplant.
• Spoon half of the mixture onto 1 tortilla.
• Top with another tortilla and repeat process.
• Grill quesadillas on both side until brown.
• Let cool and slice into wedges.

STUFFED LAMB WITH EGGPLANT (AUBERGINE) & FETA

Steps:

• Prepare a fire in grill.
• Steep currants in hot water for 15 minutes or until plump.
• Butterfly each lamb loin.
• Cover each with plastic wrap and pound with a mallet into rectangle pieces 9 x 5 and 1/2 inch thick.
• Brush each eggplant slice with olive oil.
• Season with salt.
• Grill until golden brown and tender turning once, about 8 minutes.
• Transfer to plate.
• In a bowl combine currants, feta, pine nuts and black pepper to taste.
• Lay open lamb loins on flat surface.
• Place eggplant slices on top and cover with feta mixture.
• Fold each piece of lamb in half and tie crosswise at the intervals with kitchen twine.
• Coat with olive oil.
• Grill over medium fire, turning once and brushing with olive oil until medium rare, about 20 to 25 minutes total.
• Transfer to a warm plate and let stand for 10 minutes.
• Remove twine and cut lamb pieces in half.