1. Bring to a boil, puree and reserve.


  1. Rub eggplant with canola oil and Taco Night.
  2. Grill over medium heat for about 5 minutes or until done.
  3. Slice and season with a bit more Taco Night.
  4. Sandwich a bit of eggplant and pepperjack between 2 tortillas – repeat.
  5. Over medium heat, grill quesadilla. Do not try to flip until cheese begins to melt.
  6. Once cooked on both sides remove from grill and allow to rest for a minute.
  7. Cut into 4 and spread a bit of cherry-chipotle sauce – Yum!



    • 1 cup pitted bing or brooks cherries
    • 2 TBS balsamic vinegar
    • 1 canned chipotle in adobo plus 1 Tsp juice from can
    • 1/2 tsp Taco Night


    • 2 small Japanese eggplant – sliced thin
    • 2 TBS canola oil
    • 2 TBS Taco Night + a bit more for after grilling
    • 8 soft corn tortillas (fresh is best!)
    • 1/4 cup cilantro leaves (tender stems are ok :)
    • 1/2 cup grated pepperjack cheese
    • 1/4 cup cherry-chipotle sauce

    Just Cook Social

    This error message is only visible to WordPress admins

    Error: No connected account.

    Please go to the Instagram Feed settings page to connect an account.