Eggplant Rounds with Brie, Cranberry & Pecans

Why You’ll Love This Recipe

This dish is not only visually stunning but also incredibly delicious. The creamy brie pairs beautifully with the tartness of cranberry and the nutty crunch of pecans, all on top of golden roasted eggplant. It’s gluten-free, vegetarian, and can be served warm or at room temperature. Whether you’re preparing for a dinner party, holiday spread, or a cozy night in, these eggplant rounds are an easy-to-make crowd-pleaser with gourmet appeal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Eggplant, sliced into ½-inch thick rounds
• Olive oil
• Salt and black pepper
• Brie cheese, sliced
• Whole berry cranberry sauce or cranberry chutney
• Chopped pecans, lightly toasted
• Fresh thyme or rosemary (optional for garnish)

Directions

1. Prep the Eggplant: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Brush both sides of eggplant rounds with olive oil and season with salt and pepper.
2. Roast the Eggplant: Arrange eggplant slices in a single layer on the baking sheet. Roast for 20–25 minutes, flipping halfway through, until golden and tender.
3. Add the Brie: Remove the eggplant from the oven and place a slice of brie on top of each round. Return to the oven for 5–7 minutes, or until the cheese is soft and slightly melted.
4. Top and Garnish: Remove from the oven and spoon a small amount of cranberry sauce over each round. Sprinkle with toasted pecans and garnish with a few thyme or rosemary leaves, if using.
5. Serve: Serve warm or at room temperature as an appetizer or side dish.

Servings and timing

Servings: 4 (as an appetizer)
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

• Add a Drizzle: Finish with a drizzle of honey or balsamic glaze for extra depth.
• Swap the Cheese: Try goat cheese, camembert, or gorgonzola for a different flavor profile.
• Use Sweet Potatoes: Substitute eggplant with sweet potato rounds for a heartier bite.
• Make It Vegan: Use a plant-based brie and cranberry spread for a dairy-free option.
• Add Fresh Greens: Top with arugula or microgreens for a touch of freshness and color.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for about 10 minutes, or until warmed through. The eggplant may soften more upon reheating, but the flavors will still shine. Avoid microwaving, as it may make the eggplant soggy and the cheese rubbery.

FAQs

Can I make this dish ahead of time?

Yes, you can roast the eggplant and prepare the toppings ahead. Assemble and warm just before serving.

Do I need to peel the eggplant?

No, the peel softens during roasting and adds texture. But you can peel it if you prefer a smoother bite.

Can I use a different type of cranberry sauce?

Yes, any cranberry-based relish or even a fig or apricot jam can work well in this recipe.

What’s the best way to toast pecans?

Toast pecans in a dry skillet over medium heat for 2–3 minutes, stirring frequently, until fragrant and golden.

Is this dish good served cold?

It’s best served warm or at room temperature, but it can be eaten cold as a leftover appetizer or snack.

Can I make this in an air fryer?

Yes, roast the eggplant in an air fryer at 375°F (190°C) for about 12–15 minutes, then add the brie and return for 2–3 more minutes.

What can I serve this with?

It pairs beautifully with a crisp salad, crusty bread, or as part of a holiday spread or cheese board.

Can I use another nut besides pecans?

Yes, walnuts or slivered almonds work well and add a similar crunch.

How do I keep the eggplant from getting soggy?

Make sure not to overcrowd the baking sheet and roast at a high temperature to achieve caramelization.

Can I make this dairy-free?

Yes, substitute the brie with your favorite dairy-free cheese alternative that melts well.

Conclusion

Eggplant Rounds with Brie, Cranberry & Pecans is a beautifully balanced dish that combines creamy, crunchy, and tangy elements in a delightful bite. It’s easy to prepare, visually appealing, and full of seasonal flavors—perfect for entertaining or treating yourself to something special. Whether served as a starter or a side, this recipe is bound to impress and satisfy.

Eggplant Rounds with Brie, Cranberry & Pecans

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Eggplant Rounds with Brie, Cranberry & Pecans is an elegant and flavorful appetizer that combines roasted eggplant with melted brie, tart cranberry sauce, and toasted pecans. This gluten-free, vegetarian dish is perfect for entertaining or enjoying a seasonal, gourmet bite.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Appetizer
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

1. 1 large eggplant, sliced into ½-inch thick rounds
2. 2 tbsp olive oil
3. Salt and black pepper, to taste
4. 6 oz brie cheese, sliced
5. 1/2 cup whole berry cranberry sauce or cranberry chutney
6. 1/4 cup chopped pecans, lightly toasted
7. Fresh thyme or rosemary (optional, for garnish)

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Instructions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

1. Brush both sides of the eggplant rounds with olive oil and season with salt and pepper. Arrange in a single layer on the baking sheet.
2. Roast for 20–25 minutes, flipping halfway through, until golden and tender.
3. Remove from oven and top each round with a slice of brie. Return to oven for 5–7 minutes until cheese is soft and slightly melted.
4. Spoon cranberry sauce over each round and sprinkle with toasted pecans.
5. Garnish with fresh thyme or rosemary if desired. Serve warm or at room temperature.

Notes

• Drizzle with honey or balsamic glaze for added depth of flavor.
• Swap brie for goat cheese, camembert, or gorgonzola for variety.
• Use sweet potato rounds instead of eggplant for a heartier version.
• Make it vegan with dairy-free cheese and cranberry spread.
• Top with arugula or microgreens for freshness and color.

Nutrition

• Serving Size: 2–3 rounds
• Calories: 210
• Sugar: 5g
• Sodium: 200mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 20mg