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Eggplant Guacamole (Wally) |  Vegetable Day

  • 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 or 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
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