Mediterranean Eggplant Rounds with Brie, Cranberry & Pecans

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Mediterranean Eggplant Rounds with Brie, Cranberry & Pecans

Description

A delightful Mediterranean-inspired appetizer that’s elegant, savory, and slightly sweet. Thick slices of roasted eggplant act as the perfect base for creamy melted Brie, tangy cranberry sauce, and crunchy toasted pecans. These bite-sized rounds are an irresistible blend of textures and flavors — ideal for holiday entertaining, dinner parties, or a light vegetarian meal.

Ingredients

  • 1 large eggplant, sliced into ½-inch thick rounds

  • 2 tbsp olive oil

  • Salt and freshly ground black pepper, to taste

  • 5 oz Brie cheese, sliced into small pieces

  • â…“ cup cranberry sauce (homemade or store-bought)

  • ¼ cup toasted pecans, roughly chopped

  • 1 tsp fresh thyme leaves (optional, for garnish)

  • Honey drizzle (optional for extra sweetness)

Instructions

  1. Preheat the oven: Set to 400°F (200°C). Line a baking sheet with parchment paper.

  2. Prepare the eggplant: Brush both sides of each eggplant slice with olive oil and season lightly with salt and pepper.

  3. Roast: Arrange slices in a single layer on the baking sheet and roast for 18–20 minutes, flipping halfway, until tender and golden.

  4. Add toppings: Remove from oven. Top each round with a small piece of Brie and a teaspoon of cranberry sauce.

  5. Bake again: Return to the oven for 3–5 minutes, until the Brie just starts to melt.

  6. Finish and serve: Sprinkle with toasted pecans and fresh thyme. Drizzle lightly with honey if desired. Serve warm or at room temperature.

Notes

  • Use Japanese or Italian eggplant for smaller, appetizer-sized rounds.

  • Cranberry chutney or fig jam also pairs beautifully with Brie.

  • For a vegan option, substitute vegan Brie or cashew cheese.

  • Toast the pecans beforehand for extra crunch and nutty aroma.

Tips

  • Don’t over-roast the eggplant initially; it should be tender but not mushy.

  • Serve on a wooden platter for a rustic presentation.

  • Add a sprinkle of sea salt flakes before serving for enhanced flavor contrast.

  • You can prepare the eggplant rounds ahead and assemble with toppings just before serving.

Servings

  • Makes 12–14 rounds

  • Serves 4–6 people as an appetizer

Nutritional Information (per serving, approx. 3 rounds)

  • Calories: 210 kcal

  • Protein: 6 g

  • Carbohydrates: 14 g

  • Fat: 15 g

  • Fiber: 3 g

  • Sugars: 8 g

  • Sodium: 180 mg

Health Benefits

  • Eggplant: High in antioxidants, supports heart health, and aids digestion.

  • Brie: Good source of calcium and protein for bone and muscle health.

  • Cranberries: Contain vitamin C and antioxidants that support immune function.

  • Pecans: Provide healthy fats and promote heart health and satiety.

  • Olive oil: A cornerstone of the Mediterranean diet known for anti-inflammatory properties.

Q&A Section

Q: Can I use another cheese instead of Brie?
A: Yes! Try goat cheese, Camembert, or even feta for a tangier flavor.

Q: How can I make this dish vegan?
A: Replace Brie with a creamy vegan cheese and use a plant-based cranberry spread.

Q: Can I prepare this dish ahead of time?
A: You can roast the eggplant rounds ahead, refrigerate them, and reheat before adding toppings.

Q: What wine pairs well with this appetizer?
A: A crisp white wine like Sauvignon Blanc or a light red such as Pinot Noir complements the flavors beautifully.

Q: Can I use walnuts instead of pecans?
A: Absolutely — toasted walnuts, almonds, or pistachios all work well for variety.

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