Eggplant "Tacos"
A creative low-carb appetizer featuring roasted eggplant slices folded like mini tacos and filled with creamy Brie cheese and fresh herbs.
4 servings
26 min
Ingredients
- •1 whole eggplant
- •2 tablespoons olive oil
- •½ teaspoon salt
- •4 ounces Brie
- •¼ cup cilantro or basil
Cooking Instructions
- 1.
Slice the eggplant into 1/2-inch rounds and spread on an oiled baking sheet.
5 min
- 2.
Sprinkle with olive oil and salt and roast at 400° F for 8 minutes on each side, or until golden.
16 min
- 3.
Place a piece of Brie and fresh cilantro or basil on each eggplant round and fold like a mini taco.
5 min
