These aubergine/eggplant "tacos" are a tasty appetizer… It’s basically just a little round of baked aubergine/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 aubergine/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 aubergine/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.
Cilantro is an herb with wide delicate lacy green leaves and a pungent flavor. The seed of the cilantro plant is known as coriander. Although cilantro and coriander come from the same plant, their flavours are very different and cannot be substituted for each other. (Some countries refer to the cilantro as coriander, so any references to "fresh coriander" or "coriander leaves" refer to cilantro.) It can be easily confused with flat-leaf parsley in appearance, so be sure to sniff carefully. Look for a bunch with unwilted leaves in medium green. Found fresh year round in most markets.
Information about Cilantro from here
All the best Jan