Slightly Sweet Eggplant Gouda Quesadillas

Note: Preparing and roasting the vegetables takes about 50 minutes. If done in advance and refrigerated, the total time to prepare the quesadillas is less than a half hour.

Preheat oven to 400 F. Lay eggplant slices in a single layer on a baking sheet and spray (or lightly brush) with olive oil. Sprinkle with salt and pepper. Slice the onion into 4 thick rounds, lay them in a single layer on the same sheet and lightly coat both sides with olive oil.

Place pan in the bottom third of the oven and bake for 10 minutes. Remove tray and flip eggplant slices, then return to oven for 15 minutes. Remove tray again and place eggplant in a dish to cool. Carefully flip onion rounds and return tray to oven, rotating it 180 degrees, so the front side is now in back. Roast another 15 to 20 minutes, removing before onions are blackened (they will be quite dark, though).

Coarsely chop eggplant slices (1/2 to 1” pieces). When onion cools, cut the rounds in half.

To make the quesadilla, melt ½ tablespoon of butter in a skillet (preferably cast iron) over medium. When butter is sizzling, add the first tortilla and cook about 45 seconds per side, until warm and pliable. Remove it from the skillet and let it rest on a paper towel for a few seconds. Repeat with the second tortilla (there should be enough butter left in the pan). Turn off heat when tortillas are done.

Lay each tortilla flat and use the back of a spoon to spread half the fig jam all over each one. Cover half of each tortilla with cheese, using up half of all the cheese. Layer onion strips (you may not need all of them) and eggplant pieces evenly over cheese, then cover with remaining cheese. Fold the uncovered half of each tortilla over the fillings.

Melt ½ tablespoon of butter in the pan over medium. Gently lay a quesadilla in the butter and cook for about 2 minutes, until the first side is golden. If you have another small cast iron pan or sandwich press, set it on the quesadilla as it cooks. Flip over the quesadilla (flip in the direction of the fold so the filling doesn’t fall out), then cook another two minutes until browned on the second side and cheese is melted. Remove it from the skillet to a plate. Cook the second quesadilla the same way. If making more than two, keep finished quesadillas warm in a low oven.

Cut into pieces with a sharp knife after cooling for a few minutes (the extremely hot cheese will be a mess) and serve with salsa.

Recipe inspired by Figs Wood Fired Bistro in Sandy Hook, Connecticut.