Brie Toasts with Eggplant Marmalade

Brie Toasts with Eggplant MarmaladeRecipe
Photo: Karry Hosford
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.


4 servings (serving size: 2 toasts)

Recipe from

Cooking Light

Nutritional 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


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


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.

Preheat broiler.

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.