Rockin' Guacamole (Southwest) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This recipe comes from the 1997 cookbook, Vegetarian Planet & it makes a dip that even I can enjoy, & I don't normally care for this green stuff! Preparation time does not include the time needed for the dip to chill. Ingredients:
1 (16 ounce) eggplants |
1 hass avocado, ripe, peeled, pitted |
1 red bell pepper, seeded, minced |
1 green bell pepper, seeded, minced |
1 pinch cayenne |
1 garlic clove, minced |
1/2 cup red onion, minced |
1/4 cup cilantro, minced |
1 tablespoon extra virgin olive oil |
1/4 cup lime juice |
1/2 teaspoon salt, to taste |
1/4 teaspoon ground black pepper, to taste |
Directions:
1. Preheat oven to 425 degrees F.
2. Cut eggplant in half & lay the two halves on a baking sheet, cut side up.
3. Bake for 30 minutes, then remove from oven & let cool.
4. In a bowl, combine avocado, the bell peppers, cayenne, garlic, red onion, cilantro, olive oil & lime juice.
5. Spoon the eggplant from its skin & add it to the bowl, then with a potato masher or a fork, mash the mixture coarsely.
6. Add salt & pepper to taste, then chill the dip for at least 30 minutes, before serving with chips.
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