Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

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.

Laura Werlin
Recipe by Cooking Light May 2002

Gallery

Credit: Karry Hosford

Recipe Summary

Yield:
4 servings (serving size: 2 toasts)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

346 calories; calories from fat 29%; fat 11.3g; saturated fat 5.6g; mono fat 3.5g; poly fat 0.9g; protein 16.3g; carbohydrates 59.3g; fiber 16.9g; cholesterol 28mg; iron 3.6mg; sodium 942mg; calcium 231mg.
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