Rockin' Guacamole (Southwest)

Submitted by Sydney Mike

"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."

 

• Ready In: 45mins
• Ingredients: 12
• Yields: 4 cups
• Serves: 16

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.

Reviews

[Artandkitchen]

It was really a pleasure preapre this dish and offer it to my family. Easy, tasty light and as spicy as we all like. I like your recipes, they are really great!<br/>Done for PRMR.

 

[Sharon123]

I was surprised! I didn't even taste the eggplant in the guacamole! I did enjoy the different flavors with the bell peppers! Thanks! I did halve the recipe easily. Made for PRMR game.

 

[mummamills]

made as written, except!!! didnt add the cilantro (hate it) AND SUBBED LEMON FOR LIME JUICE, AS THE TREE IS OVERFLOWING! what a great way to make the dip go further!!! very good, well worth the effort! I would say, next time I wont cut the eggplant, just leave it whole, as you lose some, cause the top dries out. made this to go with Tacho's, for Oct recipe swap 09