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This version came out great. It isn't as heavy or rich as traditional guacamole but has all the flavor and was a great way to use up the eggplant.  Roasted Eggplant GuacamoleVegan, Gluten free Printable Recipe Ingredients 8 Japanese eggplant or 2 standard eggplant1/2 avocadoJuice 1 lime1 jalapeno pepper, minced1/2 red onion, chopped2 Tbsp chopped fresh cilantro1/2 cup quartered grape tomatoesSalt and garlic powder, to taste Directions 1. Preheat oven to 350 degrees; roast whole eggplant about 45 minutes to 1 hour or until eggplant is soft. Let cool, cut off top and slice lengthwise. Scrape out pulp with a spoon. 2. Place eggplant pulp, avocado, lime, salt and garlic powder in a high speed blender or food processor. Blend until smooth. Stir in jalapeno, onion, cilantro and tomatoes. Re-season if necessary. Nutrition Facts 1 Recipe Amount Per RecipeCalories 469.7 Total Fat 13.8 g Saturated Fat 1.9 g Polyunsaturated Fat 1.8 g Monounsaturated Fat 8.5 g Cholesterol 0.0 mg Sodium 171.7 mg Potassium 793.4 mg Total Carbohydrate 83.1 g Dietary Fiber 33.3 g Sugars 38.7 g Protein 16.0 g Vitamin A 14.8 % Vitamin B-12 0.0 % Vitamin B-6 23.8 % Vitamin C 62.3 % Vitamin D 0.0 % Vitamin E 8.3 % Calcium 3.7 % Copper 13.9 % Folate 28.2 % Iron 6.6 % Magnesium 11.5 % Manganese 17.5 % Niacin 12.2 % Pantothenic Acid 16.1 % Phosphorus 9.7 % Riboflavin 11.2 % Selenium 1.6 % Thiamin 11.3 % Zinc 5.8 % *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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Roasted Eggplant Guacamole
The idea for this came from my birthday dinner at a restaurant called Cantina Laredo where one of their appetizers is to make guacamole at your table. It's so simple, but I am enchanted with fresh foods being prepared right in front of me at my table.