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Blog + Recipes

Seasonally-inspired recipes from our farm to your table.  

Eggplant 'Tacos' with Brie and Cilantro Microgreens

Mary Ackley


Prep time: 10 minutes; Cook time: 20 minutes. Adapted from The Forest Feast by Erin Gleeson.

  • 1 Large eggplant
  • Olive oil
  • Approximately 8 oz brie or other soft cheese
  • Cilantro microgreens
  • Salt & Pepper


  • Preheat oven to 400 degrees F. 
  • Slice eggplant into half inch rounds
  • Arrange on oiled baking sheet and drizzle with olive oil and sea salt
  • Bake approximately 10 minutes per side or until golden brown
  • Place a piece of brie on each slice and fold into a mini taco
  • Top generously with cilantro microgreens, coarse sea salt and cracked black pepper