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Mushroom, Aubergine & Cheese Quesadillas With Rocket & Lettuce Slaw

Course Main Course, Snack
Servings 4 servings


  • 1-2 aubergines sliced into 1cm rounds
  • olive oil for drizzling, plus more for frying
  • salt and pepper
  • 250 g brown mushrooms sliced
  • 8 medium flour tortillas
  • 2 cups mature cheddar coursely grated
  • 1 head baby gem lettuce shredded
  • 1-2 cups wild rocket*
  • ¼ cup mayonnaise
  • 2 tbsp milk


  • Arrange the aubergines on a large baking tray brushed with oil, then drizzle all over with more oil. Season with salt and 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 2 tbsp of olive oil in a large, wide pan and fry the mushrooms until cooked and brown. Season with salt and pepper and set aside.
  • To assemble the tortillas, place some cheese on a tortilla, top with roasted aubergine and fried mushroom. 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 has melted.
  • Slice and serve immediately with 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 more runny mayonnaise sauce.
  • Pour the sauce over the leaves and toss to coat.


*Many kids find rocket too peppery. I've found that watercress is a good alternative as it is less peppery. Alternatively, for those that don't like peppery at all, you can use baby leaf spinach.
Keyword quesadilla