Rockin Guacamole Southwest Recipes

ROCKIN' GUACAMOLE (SOUTHWEST)

Rockin' Guacamole (Southwest) image

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

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

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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