1 large eggplant
Preheat oven to 425 degree F. Prick eggplant all over, place on a cookie sheet and roast for 40 minutes, until wrinkled and tender. Cover with a damp cloth and leave to cool completely, about 1 hour.
1 avocado, peeled and chopped finely
juice and grated rind of 1 lime
2 tomatoes, seeded and chopped finely
1 green chile, seeded and chopped finely
1 tablespoon onion, chopped, finely
2 garlic cloves, chopped finely
salt and freshly ground black pepper
olive oil to drizzle
paprika to taste
Peel eggplant, then chop into small pieces. Blend to a fairly smooth paste in a food processor, then turn into a small bowl. Toss avocado with lime juice and rind, then add to eggplant with next four ingredients. Stir carefully until well combined.
Season generously with salt and pepper, then drizzle with a little olive oil and sprinkle with paprika. Serve with tortilla chips or warm toast.
This recipe serves: 6
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