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Brie Toasts with Eggplant Marmalade

Photo: Karry Hosford
Yield 4 servings (serving size: 2 toasts)
Creamy, buttery Brie is a choice foil for this piquant eggplant marmalade. Serve these vegetarian open-faced sandwiches for lunch, a light dinner, or as appetizers.

Ingredients

  • 6 cups finely chopped eggplant (about 12 ounces)
  • 1 1/2 tablespoons sugar
  • 3 tablespoons red wine vinegar
  • 1 teaspoon brown sugar
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 1 (14 1/2-ounce) can vegetable broth
  • 1 garlic clove, minced
  • 8 (1 1/2-ounce) slices diagonally cut multigrain bread
  • 4 ounces Brie cheese, cut into 8 slices
  • 2 tablespoons chopped fresh parsley

Nutrition Information

  • calories 346
  • caloriesfromfat 29 %
  • fat 11.3 g
  • satfat 5.6 g
  • monofat 3.5 g
  • polyfat 0.9 g
  • protein 16.3 g
  • carbohydrate 59.3 g
  • fiber 16.9 g
  • cholesterol 28 mg
  • iron 3.6 mg
  • sodium 942 mg
  • calcium 231 mg

How to Make It

  1. Combine first 7 ingredients in a medium saucepan over medium-high heat. Bring to a boil. Reduce heat to low; simmer 30 minutes or until thick, stirring occasionally. Remove from heat; stir in garlic. Cool to room temperature.

  2. Preheat broiler.

  3. Arrange bread slices in a single layer on a baking sheet; broil 1 minute or until lightly toasted. Top each slice with 1/4 cup eggplant mixture and 1 slice Brie. Broil 1 minute or until cheese melts. Sprinkle with parsley.