Name: Eggplant Rounds with Brie, Cranberry & Pecans
Ingredients: 1 large eggplant, sliced into 1/2-inch rounds; 2 tbsp olive oil; Salt and black pepper to taste; 4 oz brie cheese, sliced; 1/4 cup cranberry sauce; 1/4 cup chopped pecans; 1 tbsp fresh thyme leaves

Description

A delightful appetizer featuring roasted eggplant rounds topped with creamy brie, sweet cranberry sauce, and crunchy pecans.

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
1/4 cup cranberry sauce
1/4 cup chopped pecans
1 tbsp fresh thyme leaves

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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.
Roast for 15-20 minutes until tender and lightly browned. Remove from oven and top each round with a slice of brie.
Return to oven for 3-5 minutes until brie is melted. Top with a dollop of cranberry sauce, sprinkle with pecans and thyme. Serve warm.

Notes

You can customize the seasonings to taste.