These elegant Mediterranean-style eggplant rounds are a perfect balance of creamy, sweet, and nutty flavors — ideal for parties, appetizers, or a light gourmet snack!
📝 Ingredients:
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1 large eggplant, sliced into ½-inch thick rounds
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2 tbsp olive oil
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Salt and black pepper, to taste
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4 oz brie cheese, sliced
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¼ cup dried cranberries
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¼ cup chopped pecans, lightly toasted
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1 tbsp honey or balsamic glaze (optional)
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Fresh thyme or basil leaves, for garnish
👩🍳 Instructions:
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Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper.
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Brush eggplant rounds with olive oil on both sides and season with salt and pepper.
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Roast for 20–25 minutes, flipping halfway, until golden and tender.
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Top each round with a slice of brie cheese while still warm, so it melts slightly.
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Add dried cranberries and toasted pecans on top.
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Drizzle with honey or balsamic glaze for a sweet touch (optional).
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Garnish with fresh thyme or basil leaves. Serve warm and enjoy!
💡 Tips:
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For extra crispiness, broil the eggplant for 1–2 minutes after adding brie.
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Substitute pecans with walnuts or almonds if you prefer.
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Works great as a vegetarian party bite or a side dish!
❓ Q&A :
Q: Can I use another cheese instead of brie?
A: Yes! Camembert or goat cheese also work beautifully.
Q: Can I air fry the eggplant instead of baking?
A: Absolutely. Air fry at 375°F (190°C) for 10–12 minutes, flipping halfway.
Q: What can I serve with this?
A: These pair well with grilled chicken, salmon, or a fresh Mediterranean salad.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 2 days. Reheat in the oven for best texture.