Description
A savory and elegant appetizer featuring roasted eggplant rounds topped with tangy bleu cheese, sweet dried cranberries, and crunchy toasted walnuts.
Ingredients
Scale
For the Crust:
- 1 large eggplant, sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled bleu cheese
- 1/4 cup dried cranberries
- 1/4 cup walnuts, toasted and chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon balsamic glaze (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Arrange eggplant rounds on the baking sheet. Brush both sides with olive oil and season with salt and pepper.
- Roast for 20-25 minutes, flipping halfway, until tender and golden brown.
- Remove from oven and top each round with bleu cheese, cranberries, and walnuts.
- Return to oven for 3-5 minutes to melt the cheese slightly.
- Garnish with fresh parsley and drizzle with balsamic glaze if desired. Serve warm.
Notes
You can customize the seasonings to taste.