Eggplant Rounds with Brie, Cranberry & Pecans
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.
- 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 large eggplant, sliced into ½-inch thick rounds
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 6 oz brie cheese, sliced
- 1/2 cup whole berry cranberry sauce or cranberry chutney
- 1/4 cup chopped pecans, lightly toasted
- Fresh thyme or rosemary (optional, for garnish)
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 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.
- Roast for 20–25 minutes, flipping halfway through, until golden and tender.
- 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.
- Spoon cranberry sauce over each round and sprinkle with toasted pecans.
- 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
