Description
Savory baked eggplant rounds topped with melted brie, sweet cranberry sauce, and crunchy pecans for a delightful appetizer or side dish.
Ingredients
Scale
For the Crust:
- 1 large eggplant, sliced into 1/2-inch rounds
- 2 tbsp olive oil
- Salt and black pepper to taste
- 4 oz brie cheese, sliced
- 1/2 cup cranberry sauce
- 1/4 cup chopped pecans
- 1 tbsp fresh thyme leaves
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Arrange eggplant rounds on a baking sheet and brush both sides with olive oil. Season with salt and pepper.
- Bake for 15-20 minutes, flipping halfway, until eggplant is tender and lightly browned.
- Top each eggplant round with a slice of brie and return to the oven for 3-5 minutes until cheese is melted.
- Remove from oven and spoon cranberry sauce over each round. Sprinkle with pecans and thyme before serving.
Notes
You can customize the seasonings to taste.