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Eggplant Nachos

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45min

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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

1
Preheat oven

Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.

2
Prepare eggplant

Slice eggplants into 1/4-inch thick rounds.

3
Season eggplant

In a bowl, toss eggplant slices with olive oil, salt, pepper, and chili powder.

4
Bake eggplant

Arrange eggplant slices on baking sheets. Bake for 20 minutes, flipping halfway through.

5
Prepare toppings

While eggplant bakes, drain and rinse black beans. Halve cherry tomatoes. Finely dice red onion and jalapeño.

6
Add cheese

Remove eggplant from oven, sprinkle with shredded cheese, and return to oven for 2-3 minutes until cheese melts.

7
Prepare avocado

Dice avocado and toss with lime juice to prevent browning.

8
Chop cilantro

Finely chop fresh cilantro.

9
Assemble nachos

Arrange cheesy eggplant slices on a large platter.

10
Add toppings

Top with black beans, tomatoes, red onion, jalapeño, and avocado.

11
Prepare yogurt drizzle

Mix Greek yogurt with remaining lime juice for a tangy drizzle.

12
Finish and serve

Drizzle with yogurt mixture, sprinkle with cilantro, and serve immediately.

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