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Eggplant "Tacos"

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Eggplant "Tacos"Erin Gleeson

Ingredients

1 eggplant
olive oil
salt
Brie
cilantro or basil

Preparation

  1. Step 1

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

    Step 2

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

    Step 3

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

Reprinted with permission from The Forest Feast: Simple Vegetarian Recipes from My Cabin in the Woods by Erin Gleeson, © 2014 Stewart, Tabori & Chang
TagsTacoEggplantVegetableMainStarterDinnerNut FreeGluten FreeVegetarianKetoQuickEasy5 Ingredients or Fewer30 Minutes or LessRoastCookbooks
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