How To make Eggplant Guacamole
Eggplant Minced onion Peeled and diced tomatoes Minced garlic Cumin Cilantro Chili powder Salt Take the eggplant, prick it several times with a fork (this is very important!), place in a shallow baking pan and bake at 350 F. for an hour or so till it is cook through. Remove from oven and allow to cool. Peel and mash. Add the remainder of the ingredients. Refrigerate mix for an hour or two before eating because it allows the flavors to blend and smooth out better. After the dip sits for a while some of the water from the tomatoes separates out and I just pour that off. One advantage eggplant has over avacados (aside from the FF aspect) is that eggplant keeps longer. Eggplant guacamole can be made ahead of time and it will keep for a couple of days in the refrigerator. Michelle M. // mormaker@rmii.com. Fatfree Digest [Volume 9 Issue 37] July 28, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
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How To make Eggplant Guacamole's Videos
EGGPLANT MUSAQAA| GUACAMOLE
MUSAQAA INGREDIENTS:
500 g minced meat
4 big eggplants (sliced & grilled in the oven with some olive oil + salt)
4 tomatoes puree
2 tbsp. tomato paste
80 g grated cheese: mozzarella/cheddar/Egyptian roomy cheese
2 tsp. salt
1 tsp black pepper
1/2 tsp. cinnamon powder
white sauce: 2 tbsp. butter + 2 tbsp. flour + 600 ml. milk + salt, pepper, nutmeg.
GUACAMOLE INGREDIENTS:
1 large avocado or 3 small
1 1/2 lime/lemon juice
3 tbsp. shopped cilantro
4 - 5 tbsp. diced tomato
3 tbsp. spring onion/ white onion
1 tsp. salt
1 tsp. cumin
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Guacamole & eggplant dips
Today, I have made two different kind of dips. One is Eggplant and the another one is guacamole.
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Best Guacamole Recipe
The guacamole recipe you make at home from fresh ingredients will always be superior to store-bought guacamole--and it's such a quick and easy dish to prepare!--so why wouldn't you? Guacamole is my favorite avocado recipe--makes almost any Mexican dish better, or it's great with just a bag chips, too. A printable copy of this guacamole recipe can be found at Give this guacamole recipe a try and let me know what you think, and for more recipes check out the Chef Buck playlist:
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Guacamole Recipe Ingredients:
3 AVOCADO (ripe, pitted and skinned and diced)
1-2 Tbsp LIME JUICE (or sub lemon juice)
¼ cup ONION (chopped)
2 ROMA TOMATO (chopped)
1 clove GARLIC (minced)
1-2 Tbsp CILANTRO (chopped)
½ tsp CUMIN (optional)
dash of CAYENNE or HOT SAUCE as desired
½ tsp SALT ...adjust to taste
Guacamole Recipe Directions:
Choose ripe avocados!--an avocado is ripe if it's soft (not too soft and not too firm--right in the middle) ...a ripe avocado will give slightly when pressed. If it feels hard like a rock, then it's not ripe...if it feels mushy, then it's overripe. If the skin feels papery and dry (crackly)--then it's too old. It's not rocket science--just go through the avocados at the market and pick whichever one Goldilocks would pick.
Run a knife around the center of the avocado and pull it apart to reveal the pit. Remove the pit, cut the halves into quarters and peel away the skin. Dice the avocado and place in a bowl.
Quickly add the lime or lemon juice and toss well, coating the avocado--this will add a great flavor and more importantly keep the avocado from browning!
Add salt. If desired, add a little cumin, cayenne pepper, hot sauce for bite--but this is optional.
Mix the ingredients well and, with a fork, smash up the avocado--but not too much--the ideal guacamole is lumpy, not smooth.
Add chopped roma tomatoes, onion, cilantro, and garlic. Use fresh ingredients! --the key to a delicious guacamole is fresh ingredients.
Toss everything together and then cover and place the guacamole in the refrigerator until needed.
Give this guacamole recipe a try and let me know what you think, and bon appétit!
The music is No Frills Cumbia by Kevin MacLeod. Music track used with permission Creative Commons: By Attribution and found at this link:
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