Eggplant Tacos With Cilantro & Brie (Recipe)
ERIN GLEESON
These eggplant “tacos” are a tasty appetizer… It’s basically just a little round of baked eggplant with brie and cilantro in the middle, folded up like a mini taco! You could also serve them alongside a main course as a vegetable. I bake/roast the eggplant rounds on a greased cookie sheet, drizzled with olive oil (generously) plus a bit of sea salt if you wish. If you flip the eggplant half way through, it’ll get brown on both sides. About 8 minutes on each side worked for me- but watch them closely- if some slices are thinner, they’ll cook faster.
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For many years Erin worked as a food photographer in New York City, shooting for cookbooks, magazines, top chefs and restaurants, The New York Times Dining section, and The James Beard Foundation. She has also has an MFA in photography from SVA and taught photography to college students at The Fashion Institute of Technology for 4 years. But in the summer of 2011, her husband Jonathan’s new job prompted a move to Northern California (just south of San Francisco) where they found a lovely cabin in the woods. Inspired by local, seasonal ingredients in her weekly CSA box, she now creates “photographic recipe illustrations” that are mostly vegetarian and laid out visually. She hopes to inspire healthy recipe ideas anyone …