- 1 Eggplant
- 1 Sprig of Cilantro
- 1 Slice of Brie
- Olive Oil
- Slice one eggplant into 1/2 inch rounds.
- Roast eggplant rounds with olive oil on a cookie sheet at 400 degrees for 8 minutes on each side.
- Place a piece of brie and a pinch of cilantro on each eggplant round
- Fold like a mini Taco
Simple yet delicious!
About the Author: Erin Gleeson worked as a food photographer in New York City for several years before moving to a cabin in the woods of Northern California in 2011. There she started The Forest Feast, a blog featuring simple, colorful, vegetable based recipes. Each recipe is presented visually, with minimal text, and Erin’s own photography, watercolor illustration and handwriting guide you through the steps to make each dish. Erin’s first cookbook, The Forest Feast (based on the blog), debuted on April 15th.