Recipe details
Snacks & Appetizers
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Eggplant Nachos
45min
6 servings
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Eggplant Nachos offer a delicious and healthier twist on traditional nachos. This innovative dish uses crispy baked eggplant slices as a base, topped with melted cheese and a variety of colorful, flavorful toppings. It's a perfect blend of textures and tastes, combining the earthiness of eggplant with the indulgence of nachos. This low-carb alternative is not only tasty but also a great way to incorporate more vegetables into your diet. Ideal for a unique appetizer, party snack, or even a light meal, these Eggplant Nachos are sure to impress and satisfy.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
7 g
4 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Milk
Ingredients
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Steps
Read instructions and get ready to cook
Preheat oven
Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
Prepare eggplant
Slice eggplants into 1/4-inch thick rounds.
Season eggplant
In a bowl, toss eggplant slices with olive oil, salt, pepper, and chili powder.
Bake eggplant
Arrange eggplant slices on baking sheets. Bake for 20 minutes, flipping halfway through.
Prepare toppings
While eggplant bakes, drain and rinse black beans. Halve cherry tomatoes. Finely dice red onion and jalapeño.
Add cheese
Remove eggplant from oven, sprinkle with shredded cheese, and return to oven for 2-3 minutes until cheese melts.
Prepare avocado
Dice avocado and toss with lime juice to prevent browning.
Chop cilantro
Finely chop fresh cilantro.
Assemble nachos
Arrange cheesy eggplant slices on a large platter.
Add toppings
Top with black beans, tomatoes, red onion, jalapeño, and avocado.
Prepare yogurt drizzle
Mix Greek yogurt with remaining lime juice for a tangy drizzle.
Finish and serve
Drizzle with yogurt mixture, sprinkle with cilantro, and serve immediately.
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