Small plates
Vegetarian/Vegan
Mexican
Aubergine Nachos
4-6
1 hour 15 mins
If you love nachos, you will love this low carb version! The aubergine crisps are crunchy and spicy, and they are the perfect vessel for snacking on your favourite mexican toppings.
Ingredients
  • 2 aubergines
  • 1 tbsp olive oil
  • 1 tbsp paprika 
  • 1 tbsp mild chilli powder 
  • 1 tbsp mixed herbs 
  • 1 tbsp garlic powder 
  • 1 tsp onion powder 
  • 1 tsp cumin
  • Salt and pepper 
  • 80g shredded cheese 

For the Greek yogurt Crema sauce

  • 1/2 cup Greek yogurt 
  • 1 tsp lime juice 
  • 1/8 tsp garlic granules
  • 1/8 tsp paprika 
  • Salt and pepper to taste 

Other toppings : guacamole and salsa

Needed kitchenware
  • Item A
  • Item B
  • Item C
Instructions
1.
Preheat oven to 120c.
2.
Cut aubergine into very thin slices.
3.
In a large bowl, combine all seasonings and olive oil. Mix the aubergine together in the seasonings to coat.
4.
Place aubergine on baking tray, lying each piece flat, and cook for about 1 hour when they should be crispy.
5.
Remove aubergine from oven, and stack the aubergine crisps into an oven safe dish.
6.
Add your cheese, and then broil or grill for about 5 mins when the cheese should be melted.
7.
To make the greek yogurt crema sauce, mix all ingredients together in a small bowl.
8.
Enjoy with your toppings!
9.
10.
11.
12.
Tip
Cost-saving tips
Halal Friendly
Abbi
Head Chef
Copy link to recipe
This link is only accessible via the Roczen app