Enjoy a delicious — and healthy — alternative to your typical nacho dish by substituting the chips with eggplant. Eggplant is low-carb and packs a powerful punch of healthy nutrients including antioxidants, fiber, potassium, and more.
Satisfy your nacho cravings with this easy, healthy, eggplant version. It will not disappoint!
Serves 2–3 people.
Ingredients:
- 2 large eggplants
- 1 spoonful of coconut oil
- 1 white onion
- 2 cloves garlic
- 1 green or red bell pepper
- 8 -15 oz black beans
- ¼ tsp of cumin
- ¼ tsp of chili powder
- ¼ tsp of salt
- shredded cheese of your choice
- sour cream
Pico de Gallo Salsa Ingredients:
- 1 tomato, diced
- ¼ red onion
- 1 avocado, sliced
- 1/8 cup of cilantro, chopped
- 2 tablespoons of fresh lime juice
- Salt and pepper to taste
Mix all Pico de Gallo ingredients in a bowl and set aside while eggplant bakes.
Instructions:
- Slice eggplant into pieces about 1/3” thick, making round chips.
- Lay the eggplant (okay to overlap) in a glass baking dish and bake at 450* F for about 30 minutes. When nicely browned, remove from oven and set aside.
- Finely chop the onion
- Put coconut oil in a frying pan and add the onion
- Sauté the onion over medium heat for a few minutes, until it begins to soften.
- Add the garlic (minced or pressed) and bell pepper (diced), and then cook for 2–3 minutes
- Add the black beans, cumin, chili powder and salt to taste
- Turn heat down and cook 2–3 minutes
- Add sautéed mix on top of eggplant and then sprinkle with cheese
- Put it in the oven for a few minutes, until cheese is melted, and then remove from oven
Serve with pico de gallo salsa, sour cream and a slice of lime on the side. Enjoy!
Learn more about type 1 diabetes and healthy eating. Click here: Nutrition & Dosing for Type 1s — What You Need to Know.
Want support on how to get an A1c below 6.5%? Dr. Jody offers private calls, online courses, and a monthly education program called The T1D CREW. Learn more here: www.DrJodyND.com.
