Eggplant ‘Tacos’ with Brie and Cilantro Microgreens

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


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


  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