5-Star Eggplant Rounds with Brie, Cranberry and Pecans – Easy Appetizer

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Eggplant Rounds with Brie, Cranberry and Pecans are that perfect union of elegance and comfort — simple to prepare, yet striking enough to wow your guests. With golden roasted eggplant as the base, each bite brings the luscious melt of Brie cheese, the tart burst of cranberries, and the nutty crunch of pecans. It’s an appetizer that feels cozy and gourmet all at once.

Whether you’re planning a small dinner or just want a savory treat to enjoy with a glass of wine, this recipe is ready in 30 minutes — no stress, just flavor.

If these flavors sound like your style, you’ll love what’s waiting for you on my Pinterest board. Follow along here for more comforting, fresh, and seasonal favorites: pinterest.com/recipesbysylvia.

In many ways, this dish echoes the same comforting and rustic feel as the Caramelized Onion and Roasted Pumpkin Phyllo Tart, where bold flavors layer gently across a light base. That kind of savory-sweet balance is the secret here too.

Why This Recipe Is Special

What really sets this eggplant rounds with Brie, cranberry and pecans apart is how easily it adapts — and how elegant it looks on the plate with minimal effort.

You’re only using seven ingredients, and none of them are hard to find. Still, what you get is a dish that feels restaurant-worthy. The texture mix alone — creamy Brie, chewy cranberry, crisp pecan, tender eggplant — keeps every bite exciting.

These rounds also work beautifully as either a starter or a vegetarian side dish. At one dinner, I served them right beside a light Zucchini Cottage Cheese Bake for a meatless meal that still left everyone full and happy.

Even better? You can make the eggplant ahead, warm the Brie just before serving, and sprinkle on the topping in seconds. That flexibility has made it one of my go-to party recipes — especially when I want something that feels special without needing hours in the kitchen.

Ingredients & Preparation

 Ingredient Breakdown

Creating these Eggplant Rounds with Brie, Cranberry and Pecans starts with just a handful of thoughtful ingredients — each one chosen for its role in the perfect bite. Here’s what you’ll need:

 Ingredient Table

This combination creates a beautiful mosaic of fall flavors. The pecans give the dish its rustic crunch, while the cranberries brighten the creamy richness of Brie.

If you’re a fan of vegetable-forward dishes with vibrant, unexpected textures, you’ll also appreciate the Sweet Potato Rounds with Halloumi and Roasted Beets — they deliver the same kind of layered experience, just in a more root-vegetable direction.

 Tools and Substitutions

You don’t need any fancy equipment for this recipe, which is part of the charm. Here’s a quick rundown of helpful tools and options:

• Baking Sheet + Parchment Paper: Keeps the rounds from sticking.

• Pastry Brush: For evenly spreading olive oil over the eggplant.

• Sharp Knife or Mandoline: To get those uniform ½-inch slices.

Substitutions:

• Cheese: If Brie isn’t your favorite, Camembert or goat cheese are lovely alternatives.

• Nuts: Walnuts can replace pecans easily — just keep the texture contrast.

• Fruit: Try chopped dried figs or cherries for a twist on cranberries.

And if you’re putting together a full spread, pairing this with something like the Hot Honey Tomato Burrata Dip brings warmth and spice into the mix. It’s always a hit at gatherings.

Cooking Instructions & Tips

 Step-by-Step Cooking Method

This recipe is straightforward but delivers such a striking result — it’s one of those go-to dishes you’ll find yourself repeating. Let’s walk through it step by step.

1. Prep the Oven and Pan
   Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup effortless.

2. Slice and Season the Eggplant
   Cut your eggplant into ½-inch rounds. Arrange them in a single layer on the baking sheet, brushing each side lightly with olive oil. Season generously with salt and freshly ground black pepper.

3. Roast to Tenderness
   Roast the eggplant for 15–18 minutes, flipping halfway. You’re aiming for tender slices with lightly golden edges.

4. Add the Brie and Return to Oven
   Remove the pan and top each slice with a thin piece of Brie. Slide it back into the oven for 3–4 minutes — just enough for the cheese to begin melting.

5. Finish with Flair
   While still warm, sprinkle the tops with dried cranberries and chopped pecans. The heat softens the cranberries slightly and brings out the nutty aroma of the pecans. Garnish with fresh thyme for a herbal pop.

If you’ve tried my Roasted Eggplant Boats with Herbed Ricotta and Tomatoes, you’ll notice the common love for tender eggplant bases. And for those who enjoy sweet-savory holiday-inspired flavors, this recipe pairs beautifully with something like the Maple Pecan and Brie Stuffed Sweet Potatoes — both rich and comforting.

 Tips and Tricks to Perfect It

• Salt the eggplant if time allows: To reduce bitterness, salt slices and let them rest for 10–15 minutes before roasting. Pat dry before oiling.

• Use quality Brie: A soft-ripened Brie with a creamy interior gives you that smooth melt you want. Avoid over-aged or dry rounds.

• Toast the pecans: It adds depth and brings out their natural oils, giving more crunch.

• Serve immediately: These are best warm when the cheese is soft and gooey.

This method isn’t fussy, but it looks and tastes fancy. The contrast of creamy, crunchy, sweet, and savory makes each bite pop.

Serving, Storing & Pairing

 What to Serve with Eggplant Rounds

These Eggplant Rounds with Brie, Cranberry and Pecans shine brightest when served warm, just as the Brie is soft and luscious. I love offering them as a savory-sweet appetizer at dinner parties or holiday gatherings.

They’re ideal alongside a bold salad like arugula with a light vinaigrette — anything peppery or citrusy that balances the richness of Brie and olive oil.

They also pair beautifully with other Brie-forward dishes like Cranberry Spinach Stuffed Chicken Breasts with Brie or a showstopping Baked Brie with Honey Balsamic Cranberry Sauce — the flavor profile flows seamlessly if you’re creating a cohesive menu.

These rounds aren’t just delicious — they’re eye-catching, too, making them perfect for gatherings where presentation matters just as much as flavor.

 How to Store and Reheat

If by some miracle you have leftovers (we rarely do), here’s how to keep them tasting great:

• Storage: Store cooled rounds in an airtight container in the refrigerator for up to 3 days. Be sure the Brie is firm before stacking to avoid a gooey mess.

• Reheating: Preheat the oven to 350°F (175°C) and warm on a parchment-lined baking sheet for 5–7 minutes. Avoid the microwave — it tends to over-soften the eggplant and make the Brie rubbery.

• Freezing: Not recommended. The texture of both eggplant and Brie tends to suffer after thawing.

Pro tip: If you’re prepping ahead for a party, you can roast the eggplant slices a day in advance and store them plain. Just before serving, layer the Brie, warm briefly, and finish with toppings for a just-cooked presentation.

FAQ: Eggplant Rounds with Brie, Cranberry and Pecans

Here are answers to a few commonly asked questions to help you get the most out of this delightful appetizer:

1. Can I make these eggplant rounds ahead of time?

Yes, you can roast the eggplant slices a day in advance. Store them in an airtight container, then reheat and add the toppings just before serving for the freshest flavor and texture.

2. What’s the best substitute for Brie?

If you don’t have Brie on hand, Camembert or even a soft goat cheese works well. Just be sure it melts nicely and complements the cranberries and pecans.

3. Are these rounds gluten-free?

Absolutely! This recipe contains no bread or wheat ingredients, making it naturally gluten-free and perfect for guests with dietary restrictions.

4. Can I use fresh cranberries instead of dried?

Fresh cranberries are too tart on their own. Stick with dried cranberries for the right balance of sweetness unless you cook the fresh ones down into a compote.

5. How do I keep the eggplant from becoming soggy?

Roast the slices in a single layer without crowding, flip halfway through, and salt the eggplant beforehand to draw out moisture if needed.

Final Thoughts

There’s something incredibly satisfying about making a dish that feels special but doesn’t take a ton of time or effort — and these Eggplant Rounds with Brie, Cranberry and Pecans are exactly that. Every time I serve them, someone inevitably asks for the recipe. They look festive, taste indulgent, and still let the earthy, wholesome flavor of eggplant shine through.

If you enjoyed this one, you might also love the Maple Pecan and Brie Stuffed Sweet Potatoes or the savory Caramelized Onion and Roasted Pumpkin Tart — both carry that same cozy, seasonal energy.

If you made this recipe, I’d love to hear how it turned out!
Rate it, comment below, and pin it on Pinterest so you can come back to it again:
pinterest.com/recipesbysylvia.

Your feedback means the world and helps others discover this delicious, crowd-pleasing appetizer!

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