ROCKIN' GUACAMOLE (SOUTHWEST)
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.
Provided by Sydney Mike
Categories Onions
Time 45m
Yield 4 cups, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F.
- Cut eggplant in half & lay the two halves on a baking sheet, cut side up.
- Bake for 30 minutes, then remove from oven & let cool.
- In a bowl, combine avocado, the bell peppers, cayenne, garlic, red onion, cilantro, olive oil & lime juice.
- Spoon the eggplant from its skin & add it to the bowl, then with a potato masher or a fork, mash the mixture coarsely.
- Add salt & pepper to taste, then chill the dip for at least 30 minutes, before serving with chips.
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