Eggplant ‘Tacos’ with Brie and Cilantro Microgreens

Prep time: 10 min
Cook time: 20 min
Adapted from The Forest Feast by Erin Gleeson.

Ingredients

• 1 large eggplant
• Olive oil
• Approximately 8 oz brie or other soft cheese
• Cilantro microgreens
• Salt & Pepper

Directions

1. Preheat oven to 400 degrees F.
2. Slice eggplant into half-inch rounds
3. Arrange on an oiled baking sheet and drizzle with olive oil and sea salt
4. Bake approximately 10 minutes per side or until golden brown
5. Place a piece of brie on each slice and fold into a mini taco
6. Top generously with cilantro microgreens, coarse sea salt, and cracked black pepper