Eggplant Nachos

This is a delicious dare. I will warn you – it is labor intensive. It has eggplant salsa and eggplant meat. So much eggplant. You can do this with or without meat. It has southwest flavors with a hint of Turkey. (It’s the only way for the spices to work.) I hope you like it.

Eggplant Salsa:
2 cups chopped eggplant
1 onion, diced
1 red pepper, diced
1/4 teaspoon garlic, minced
16 ounces fresh tomatoes
1/2 teaspoon cumin
1 teaspoon black pepper
1 teaspoon paprika
4 tablespoons lime juice
1 jalapeño, diced
1 teaspoon cayenne
2 teaspoons minced garlic
1/2 teaspoon salt
1 teaspoon parsley, chopped fine
1 teaspoon mint, chopped fine

Eggplant meat mixture:
1/2 pound ground beef or one more cup of eggplant, diced
1/2 cup diced eggplant (1 and 1/2 cups total)
You will use the 1/4 of the above spice mixture
1 teaspoon garlic

Nacho toppings:

12 ounces cheddar cheese, grated
1 bunch green onions, chopped
1 avocado, smashed
8 ounces sour cream

Tortilla chips

No need to peel the egg plant – just wash it.


Dice eggplant, red pepper, onion, and jalapeño.

Dice tomatoes.

Squeeze lime juice.

Place all veggies in bowl; add lime juice and olive oil.

Dice parsley and mint. Add to bowl.

Mix cumin, cayenne, garlic, and salt; place 3/4 of mixture to the bowl.

Mix all items in the bowl.

Meat or substitute just more eggplant

In a skillet on medium, add oil.

Add diced eggplant and cook until browned.

Add spice mixture and toss; cook for 5 minutes.

Grate cheese.

Line a sheet pan and heat oven to 350.

Assembly and cooking:
On a sheet pan add
Layer of tortilla chips
Layer of salsa
Layer of cooked eggplant
Layer of cheese
Bake for 10 minutes.
Top with sour cream, more cheese, and some green onion.

Serve with a Corona.

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