1 large eggplant, about 1 1/4 lb
oven to 375ºF. Place eggplant on a foil-lined baking sheet. Spray a
second piece of foil with nonstick cooking spray and wrap the head of
garlic inside it. Place this on the baking sheet with the eggplant.
Roast for about 50 minutes, turning the eggplant halfway through, until
it is very soft and falling in upon itself. Allow the eggplant and
garlic to cool.
Meanwhile, heat grill to medium. Slice the avocados in half,
remove the pits, and scoop the flesh out of the skin. Spray each half
lightly with cooking spray, and grill for 4-5 minutes per side, until
charred. Transfer to a large bowl.
When the eggplant has cooled, slice it in half and scoop the
flesh out of the skin. Drain any excess liquid. Roughly chop the
eggplant, discarding the large clusters of seeds (it's ok if some seeds
remain.) Place the eggplant in the bowl with the avocado. Squeeze the
garlic cloves from their skins, and place these in the bowl as well.
Using a potato masher of fork, mash the avocado, eggplant and garlic together until well combined and just slightly chunky. Stir in the remaining ingredients and adjust seasonings to taste. Chill before serving.