Eggplant Guacamole
Yield
1 servingsPrep
60 minCook
60 minReady
120 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
eggplant
|
*
|
| 1 | x |
onions
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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
eggplant
|
*
|
| 1 | x |
onions
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℉ (180℃). for an hour or so until 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.
