Mediterranean Eggplant Rounds with Brie, Cranberry & Pecans
These elegant eggplant rounds are a Mediterranean-inspired appetizer or light bite that combines savory, creamy, and sweet flavors in every bite. Roasted eggplant slices serve as the base, topped with melty Brie, tangy cranberry sauce, crunchy toasted pecans, and a hint of thyme. A drizzle of honey adds just the right touch of sweetness. Perfect for holiday gatherings, dinner parties, or a cozy night in, this dish feels gourmet but comes together with minimal effort.
Time
Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: 30–35 minutes
Servings: 4–6 (as an appetizer)
Ingredients
1 large eggplant, sliced into ½-inch rounds
2 tbsp olive oil
Salt & black pepper, to taste
6 oz Brie cheese, sliced
¼ cup cranberry sauce (or whole berry cranberry relish)
¼ cup pecans, toasted & chopped
1 tsp fresh thyme leaves (optional, for garnish)
Drizzle of honey (optional, for extra sweetness)
Instructions
Prep the eggplant:
Preheat oven to 400°F (200°C).
Arrange eggplant slices on a parchment-lined baking sheet.
Brush lightly with olive oil and season with salt and black pepper.
Roast the eggplant:
Bake for 18–20 minutes, flipping halfway, until tender and lightly golden.
Add the Brie:
Remove from the oven and place a slice of Brie on each eggplant round.
Return to the oven for 2–3 minutes, just until the Brie begins to melt.
Top with cranberry & pecans:
Spoon a small dollop of cranberry sauce onto each round.
Sprinkle with toasted pecans.
Finish & serve:
Garnish with fresh thyme leaves and an optional drizzle of honey.
Serve warm as an appetizer or side.
Tips & Variations
Cheese Swap – Use goat cheese, blue cheese, or fresh mozzarella instead of Brie for a different flavor profile.
Fruit Variations – Try fig jam, apricot preserves, or pomegranate molasses in place of cranberry sauce.
Nut Options – Substitute pecans with walnuts, pistachios, or almonds for a different crunch.
Savory Twist – Skip the honey and cranberry, and instead top with sun-dried tomatoes, olives, or roasted red peppers.
Herb Upgrade – Fresh rosemary or basil can replace thyme for extra aroma.
Crispier Base – Lightly salt the eggplant slices before roasting, let sit 10 minutes, then pat dry to reduce moisture and get firmer rounds.
Party Style – Make mini versions with smaller Japanese or baby eggplants for bite-sized appetizers.
Extra Sweetness – Add thin slices of pear or apple on top of the Brie before adding cranberry for a fruity layer.
Grilled Option – Instead of roasting, grill the eggplant slices for a smoky flavor.
Q&A
Q: Can I make these eggplant rounds ahead of time?
A: Yes. Roast the eggplant slices in advance and store them in the fridge. When ready to serve, reheat in the oven, then add Brie, cranberry, and toppings.
Q: What if I don’t have cranberry sauce?
A: You can use any fruit spread or jam such as fig, apricot, or pomegranate molasses. Each gives a different sweet-tart balance.
Q: Can these be served cold?
A: They taste best warm when the Brie is slightly melted, but they can be served at room temperature as part of a mezze platter.
Q: How do I prevent eggplant from getting soggy?
A: Lightly salt the slices before roasting and pat them dry. This removes excess moisture and helps them crisp.
Nutrition
(per serving, based on 6 servings)
Calories: ~190
Protein: 6g
Fat: 13g
Carbohydrates: 13g
Fiber: 3g
Sugar: 8g
Sodium: ~220mg
(Values may vary depending on exact ingredients and portion sizes.)
Conclusion
These Mediterranean Eggplant Rounds with Brie, Cranberry & Pecans combine creamy, sweet, and savory flavors in an elegant bite. The roasted eggplant base gives a Mediterranean touch, while Brie and cranberry add richness and brightness. Perfect for holiday spreads, appetizer platters, or as a creative vegetarian side, this dish is simple to prepare yet always impressive.