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Eggplant "Tacos"

4.0

(5)

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Eggplant "Tacos" Erin Gleeson

Ingredients

1 eggplant
olive oil
salt
Brie
cilantro or basil

  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 fromThe Forest Feast: Simple Vegetarian Recipes from My Cabin in the Woodsby Erin Gleeson, © 2014 Stewart, Tabori & Chang
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Reviews (5)

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  • Love, love, loved this recipe ❤️ I made it with goat cheese and fresh basil- along with cherry tomato halves. Everything came from my garden except the goat cheese.

    • 6262angela

    • Nashville

    • 7/4/2016

  • I enjoyed this dish! I used goat cheese.

    • queenamathin

    • Baltimore, MD

    • 1/15/2016

  • good recipe

    • nashmarkt

    • san jose, ca

    • 1/4/2015

  • I would recommend pressing the eggplant between paper towels with something heavy on top before baking to get some of the moisture out. I used goat cheese, which melted nicely and added a nice edge to the tacos.

    • Medaum827

    • Birmingham, AL

    • 5/28/2014

  • I loved this. I didn't have brie around so I used sharp cheddar and it was delicious. I put long slices of cheese on the eggplant at the last 5 minutes, them put on chunky fried portebello mushrooms, with the fresh basil just before eating.

    • normalynnlyman

    • Sagamore,MA.

    • 5/19/2014

Tags Taco Eggplant Vegetable Main Starter Dinner Nut Free Gluten Free Vegetarian Keto Quick Easy 5 Ingredients or Fewer 30 Minutes or Less Roast Cookbooks
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