PlayEmailLinkSMSXSearchClockRight ArrowCaret downCaret upCaret leftCaret rightThumbs upSpeechAudio onReplayPlusMinus

83% would make again

Eggplant Nachos

Tasty Team


for 6 servings

  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cumin
  • 2 teaspoons dried oregano
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 eggplants
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 cups cooked chicken (250 g), shredded
  • ½ lime, juiced
  • 1 cup shredded monterey jack cheese (100 g)
  • 1 cup shredded cheddar cheese (100 g)
  • 1 cup guacamole (225 g), to serve
  • pickled jalapeno, to serve
  • fresh cilantro, chopped, to serve
  • salsa, to serve
  • cooking oil spray

Nutrition Info

Shop ingredients with
    Calories 384
    Fat 25g
    Carbs 15g
    Fiber 5g
    Sugar 3g
    Protein 26g

Estimated values based on one serving size.


  1. Preheat oven to 250˚F (120˚C).
  2. In a small bowl mix together the paprika, garlic powder, onion powder, cumin, oregano, cayenne pepper, salt, and pepper. Set aside.
  3. On a cutting board, take one of the eggplants and cut off one end.
  4. Thinly slice the eggplant into ¹⁄₁₆ of an inch (1 mm) slices. Repeat with the rest of the eggplant.
  5. Generously spray a sheet tray with cooking oil spray.
  6. Place the eggplant slices on the sheet tray. The slices will be touching but should not overlap. Lightly sprinkle each slice with the seasoning mix.
  7. Flip each eggplant slice. Spray the eggplant slices with more cooking oil spray. Lightly sprinkle the seasoning mixture over each eggplant slice.
  8. Bake for one hour, or until the chips are crisp.
  9. In a pan, heat the olive oil over medium heat. Once the oil is hot, add the onion and pepper, and stir until caramelized.
  10. Add the chicken and the rest of the spice mixture leftover from the chips and mix thoroughly.
  11. In a ovenproof dish or cast-iron skillet place, an ovenproof ramekin in the center. Remove eggplant chips from the sheet pan and place around the ramekin. Place chicken mixture on top of the chips. Sprinkle Monterey Jack cheese over the chicken. Sprinkle cheddar cheese over the Monterey Jack cheese. Broil on high for 5 minutes.
  12. Place dollops of guacamole over the nachos and top with pickled jalapeños. Pour salsa into the ramekin and sprinkle with cilantro. Serve immediately.
  13. Enjoy!

Submit a recipe to Tasty!

Have a recipe of your own to share?Submit your recipe here.


Submit a recipe to Tasty!

Have a recipe of your own to share?Submit your recipe here.