1 teaspoon chipotle powder (I used chipotle paste)
½ teaspoon cumin
1 tablespoon brown sugar
pinches of salt and pepper
2 small eggplant, sliced into ¼ inch pieces
olive oil, for drizzling
1½ - 2 cups shredded Taleggio cheese (I used Jack cheese)
handful of cilantro
lime slices, for serving
4 whole grain tortillas
In a small bowl, whisk together all the seasoning ingredients. (I added a few tablespoons of olive oil to this to make it a paste).
Heat a grill pan to medium heat. Set the eggplant slices on a large plate and drizzle of olive oil, salt and pepper. Place eggplant on the grill, and cook for about 2 minutes per side, until dark grill marks form. Remove from the grill and generously brush both sides of the eggplant with the adobo paste mixture.
Assemble quesadillas with the cheese, 3-4 eggplant slices and cilantro. Fold the tortilla over the toppings and grill each side of the quesadilla until the cheese is melted and the tortillas are charred on the outside (about 3 minutes per side). Press down with a spatula to help them along.
Serve with extra adobo paste, lime slices and fresh cilantro.
Recipe by Love and Lemons at https://www.loveandlemons.com/erins-adobo-eggplant-quesadillas/