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Smokey Eggplant Guacamole


1 large eggplant, about 1 1/4 lb
1 head of garlic
2 avocados
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon smoked Spanish paprika
1/4 cup finely chopped red onion

Preheat 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.

Nutrition Facts
Servings Per Recipe: 16
Serving Size: about 2 tablespoons, or 1oz each
Amount Per Serving
Calories 48.8
Total Fat 3.5 g
Saturated Fat 0.5 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 2.2 g
Cholesterol 0.0 mg
Sodium 148.8 mg
Potassium 190.3 mg
Total Carbohydrate 4.7 g
Dietary Fiber 2.3 g
Sugars 0.1 g
Protein 0.9 g