Description
A savory and elegant appetizer featuring roasted eggplant rounds topped with tangy bleu cheese, sweet dried cranberries, and crunchy toasted walnuts.
Ingredients
Scale
For the Crust:
- 1 large eggplant, sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1/2 cup crumbled bleu cheese
- 1/4 cup dried cranberries
- 1/4 cup walnuts, toasted and chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon balsamic glaze for drizzling
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Arrange eggplant rounds on a baking sheet lined with parchment paper.
- Brush both sides of eggplant rounds with olive oil and season with salt and pepper. Roast for 20-25 minutes until tender and golden.
- Remove eggplant from oven and top each round with bleu cheese crumbles. Return to oven for 3-5 minutes until cheese softens.
- Sprinkle toasted walnuts and dried cranberries over each round. Garnish with fresh parsley and drizzle with balsamic glaze before serving.
Notes
You can customize the seasonings to taste.