Eggplant "Tacos"

From the kitchen of Carly

Roasted eggplant rounds cradle melting Brie and fresh herbs in this clever vegetable riff on tacos. Golden and caramelized at the edges, they're substantial enough to satisfy without any meat. Simple, elegant, and surprisingly filling.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 eggplant
  • 1olive oil
  • 1salt
  • 1Brie
  • 1cilantro or basil

Instructions

  1. Slice the eggplant into 1/2-inch rounds and spread on an oiled baking sheet.

  2. Sprinkle with olive oil and salt and roast at 400° F for 8 minutes on each side, or until golden.

  3. Place a piece of Brie and fresh cilantro or basil on each eggplant round and fold like a mini taco.