Indian Masala Nachos

Name: Indian Masala Nachos
Prep time: 25 min
Total time: 45 min
Yield: 12
Ingredients: 15 oz. Pre-cut Unfried White Corn Tortilla Chips (10866); 1 lb. Eggplant , sliced into 1/2" rounds; Olive Oil , as needed; Kosher Salt , as needed; 2 Tbsp. Ginger , fresh , minced; 2 Tbsp. Garlic , minced; 4 Tbsp. Masala Spice Blend , see related recipe; 1 1/2 tsp. Cayenne Powder; 1 Tbsp. Turmeric; 1 Tbsp. Sea Salt; 6 cups Tomatoes , fire roasted , canned; 3 cups Vegetable Stock; 18 oz. Chickpeas , drained , rinsed; 12 oz. Potatoes , peeled , cooked , small dice; 9 oz. Peas , frozen; 1 1/2 cups Plain Yogurt; 1 1/2 tsp. Mint , fresh , minced; 1 1/2 tsp. Sugar; 3 cups Mangos Chutney , see related recipe; 3/4 cup Scallions , thinly sliced

PRODUCTS USED IN RECIPE

6 Cut White

Scale Your Recipe

INGREDIENTS

15 oz.  Pre-cut Unfried White Corn Tortilla Chips (10866)
1 lb.  Eggplant , sliced into 1/2" rounds
Olive Oil , as needed
Kosher Salt , as needed
2 Tbsp.  Ginger , fresh , minced
2 Tbsp.  Garlic , minced
4 Tbsp. Masala Spice Blend , see related recipe
1 1/2 tsp.  Cayenne Powder
1 Tbsp.  Turmeric
1 Tbsp.  Sea Salt
6 cups  Tomatoes , fire roasted , canned
3 cups  Vegetable Stock
18 oz.  Chickpeas , drained , rinsed
12 oz.  Potatoes , peeled , cooked , small dice
9 oz.  Peas , frozen
1 1/2 cups Plain Yogurt
1 1/2 tsp.  Mint , fresh , minced
1 1/2 tsp.  Sugar
3 cups  Mangos Chutney , see related recipe
3/4 cup  Scallions , thinly sliced

DIRECTIONS

1.) Preheat grill to medium heat. Preheat fryer to 350°F.

2.) Brush eggplant with olive oil, season lightly with salt, and grill until soft and cooked through. Allow to cool slightly before cutting into a small dice. Reserve chilled for service.

3.) To create sauce, in a pan over medium-high heat, add olive oil, ginger, garlic, and spices. Cook 1-2 minutes, before adding tomatoes and vegetable stock. Simmer 3-5 minutes or until slightly thickened. Add chickpeas, potatoes, and peas and simmer 3-5 minutes more. Reserve warm.

4.) In a small mixing bowl, whisk together the yogurt, mint, and sugar. Reserve chilled.

5.) Fry chips for approximately 30-40 seconds or until bubbling stops and desired color is achieved. Season immediately with masala spice blend.

6.) To assemble one portion: arrange 2.5 oz. of chips on a plate and top with ¾ cup of curry sauce, ¼ cup mango chutney, 2 tbsp. drizzle of yogurt sauce, and sprinkle with scallions. Serve immediately.