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Thin slices of aubergine roasted in smoky spices until golden, then loaded like nachos with melted cheese, zesty salsa, guacamole and a cool Greek yoghurt crema. It's a fun, colourful sharing plate that's perfect for film night.
Aubergine nachos
Greek yoghurt crema
Toppings
1.
Heat the oven to 220°C (200°C fan) and line two large baking trays with baking paper.
2.
Slice the aubergines into rounds about 5mm thick. Toss them with the oil, spice mix, salt and pepper until evenly coated.
3.
Lay the slices out in a single layer and bake, turning halfway, until golden and crisping at the edges (20–25 minutes).
4.
Meanwhile, mix the yoghurt, lime juice, garlic granules and paprika to make the crema.
5.
Pile the aubergine slices onto one tray, overlapping them slightly, and scatter over the cheese. Bake until melted (3–5 minutes).
6.
Top with spoonfuls of salsa, guacamole and crema, and serve straight away.
7.
As a main meal for 2: Leave out the guacamole, and scatter a drained 400g tin of black beans over the aubergine before adding the cheese.
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Storage information
Best eaten straight away, as the aubergine softens over time. Leftovers can be covered and refrigerated for up to 1 day, then reheated in a hot oven until steaming. Not suitable for freezing.
Tip
Lower fat: Leave out the guacamole. Air-fryer option: Cook the aubergine slices in batches at 200°C, shaking halfway, until golden (12–15 minutes).
Cost-saving tips
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