Ingredients
-
1
-
1
-
1
-
1
-
1
-
1
-
1/2
-
1/4
-
1
-
1/4
-
1/2
-
1/4
-
-
-
Directions
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 , 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!Done for PRMR
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Steps
|
1
Done
|
Preheat Oven to 425 Degrees F. |
|
2
Done
|
Cut Eggplant in Half & Lay the Two Halves on a Baking Sheet, Cut Side Up. |
|
3
Done
|
Bake For 30 Minutes, Then Remove from Oven & Let Cool. |
|
4
Done
|
in a Bowl, Combine Avocado, the Bell Peppers, Cayenne, Garlic, Red Onion, Cilantro, Olive Oil & Lime Juice. |
|
5
Done
|
Spoon the Eggplant from Its Skin & Add It to the Bowl, Then With a Potato Masher or a Fork, Mash the Mixture Coarsely. |
|
6
Done
|
Add Salt & Pepper to Taste, Then Chill the Dip For at Least 30 Minutes, Before Serving With Chips. |
