Description
Eggplant Rounds topped with Brie cheese Cranberry and Pecans offer a delicious combination of savory and sweet flavors This dish features tender roasted eggplant slices layered with creamy Brie and a touch of bright cranberry followed by the crunch of toasted pecans making it perfect for a flavorful appetizer or snack
Ingredients
From 1 medium eggplant (about 300 g), sliced into ½-inch rounds
2 tablespoons (30 ml) olive oil
4 oz (115 g) Brie cheese, sliced
½ cup (60 g) dried cranberries
½ cup (50 g) chopped pecans
Salt and freshly ground black pepper, to taste
Fresh thyme leaves, for garnish
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Arrange the eggplant rounds on the baking sheet, brush both sides lightly with olive oil, and season with salt and pepper. Roast for 15–18 minutes, flipping halfway through, until the eggplant is tender and lightly golden. Remove from the oven and place a slice of Brie on each eggplant round. Return to the oven for 3–4 minutes, until the Brie begins to melt. While still warm, sprinkle the rounds with dried cranberries and chopped pecans. Garnish with fresh thyme leaves and serve immediately.
Notes
Perfect the slices ensure even cooking
Use a sharp knife to avoid crushing the rounds
Let the dish rest briefly for flavors to meld
Serve warm for best texture and taste
Avoid overloading to keep rounds crisp
- Prep Time: 25
- Cook Time: 18
- Method: Roasting
- Cuisine: mediterranean
Nutrition
- Calories: 340