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The foundation of any great recipe lies in its ingredients, and Eggplant Nachos are no exception. Each component contributes to the overall flavor, texture, and nutritional profile of the dish, making it essential to understand their roles.

Eggplant Nachos with Hatch Salsa

Discover the delightful twist on a classic snack with Eggplant Nachos! This innovative recipe replaces traditional tortilla chips with crispy, roasted eggplant slices, creating a healthier, guilt-free option that’s bursting with flavor. Packed with nutritious ingredients like black beans, creamy cheese, and zesty Hatch salsa, these nachos are not just satisfying but also nourishing. Perfect for parties or a cozy night in, this dish is sure to impress and satisfy every palate. Explore how to prepare these mouthwatering nachos and elevate your snack game!
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Ingredients
  

2 medium eggplants, sliced into thin rounds

1 cup shredded sharp cheddar cheese (or a vegan alternative)

1 cup black beans, rinsed and drained

1 ripe avocado, diced

1 jalapeño pepper, finely chopped (optional for extra heat)

1 cup sour cream or Greek yogurt (or non-dairy yogurt)

Fresh cilantro, chopped (for garnish)

Olive oil

Salt and pepper, to taste

For the Hatch Salsa:

4 ripe tomatoes, diced

1-2 Hatch green chilies, roasted, peeled, and chopped (or substitute with poblano)

1/4 red onion, finely chopped

1 clove garlic, minced

Juice of 1 lime

Salt and pepper, to taste

Instructions
 

Prepare the Eggplants:

    - Preheat your oven to 400°F (200°C).

      - Place eggplant slices in a colander, and generously sprinkle them with salt. Let them sit for 30 minutes to draw out excess moisture and bitterness. Rinse and pat dry.

        Roast the Eggplants:

          - Line a baking sheet with parchment paper and arrange the eggplant slices in a single layer.

            - Drizzle with olive oil on both sides and season with salt and pepper.

              - Roast in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and tender.

                Make the Hatch Salsa:

                  - In a medium bowl, combine the diced tomatoes, roasted Hatch chilies, red onion, garlic, and lime juice. Season with salt and pepper to taste. Mix well and set aside to let the flavors meld.

                    Assemble the Nachos:

                      - Once the eggplant rounds are out of the oven, layer them on a large serving platter or individual plates.

                        - Sprinkle the roasted eggplant with black beans, and then evenly distribute the shredded cheese on top.

                          - Return to the oven for an additional 5-7 minutes, or until the cheese is melted and bubbly.

                            Garnish and Serve:

                              - Remove the nachos from the oven and top with diced avocado, jalapeño (if using), and generous dollops of sour cream or yogurt.

                                - Spoon the Hatch salsa over the top and finish with fresh cilantro for garnish.

                                  - Serve immediately and enjoy your delicious Eggplant Nachos!

                                    Prep Time, Total Time, Servings: 30 min | 1 hr | 4 servings