Eggplant Guacamole

120 minutes Prep: 60 minutes Cook: 60 minutes

0 calories per serving view nutrition facts

1 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

1	x	eggplant
1	x	onion	minced
1	x	tomatoes	and diced
1	x	garlic	, to taste
1	x	cumin	to taste
1	x	cilantro	to taste
1	x	chili powder	to taste
1	x	salt	to taste

Directions

Take the eggplant, prick it several times with a fork (this is very important!)

Place in a shallow baking pan and bake at 350 F. for an hour or so till it is cook through.

Remove from oven and allow to cool.

Peel and mash.

Add the remainder of the ingredients.

Refrigerate mix for an hour or two before eating because it allows the flavors to blend and smooth out better.

After the dip sits for a while some of the water from the tomatoes separates out and I just pour that off.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 0g

Amount per Serving

Calories 0 0% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 0mg	0%
Total Carbohydrate 0.0g	0%
Dietary Fiber 0.0g	0%
Sugars 0.0g
Protein 0.0g	0%

Vitamin A	0%		Vitamin C	0%
Calcium	0%		Iron	0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Last Recipes Viewed

Recipe Bite

Un-Wimpy Burgers

by Mark R. Vogel

One day I had a yen for hamburgers so I ventured to my local supermarket. I detest the supermarket pre-made patties. First, their quality is always...