|Description:||eggplant guacamole dip||Posted:||2010-08-25|
|Key words:||eggplant guacamole dip||Category:||Appetizers|
|Ingredients:||4 Chinese or Japanese eggplants (largish)
1/3 cup of yogurt, drained
1 Walla Walla sweet onion (largish)
2 avocados (largish)
1 fresh tomato, coarsely diced and drained. (medium)
1 lemon (small)
Several cloves of garlic
|Preparation:||Drain the yogurt on a paper towel over a strainer.
Pierce the skin of the eggplants with the point of a kitchen knife, and
roast on a fairly hot grill. Burning the skin is not an issue as you'll peel
it off, and you really want to get them pretty roasted so they're very soft.
When softened thoroughly, put in a bowl and let cool.
Meanwhile, sautee' the onions with some garlic until nicely caramelized, with
salt and pepper to taste. I used sesame oil and deglazed the pain with
cranberry pomegranate juice, which as a side dish is a reward unto itself.
However, I'm not sure you can taste either in the final dish, so it may not
When the eggplant has cooled enough to handle, strip the skin and pour off
Blend the sautee'd onion, roasted eggplant, yogurt and juice from the lemon
in a mixing bowl or food processor, with minced raw garlic as desired.
Coarsely mix in the avocado and diced tomato.
I seasoned it with salt, pepper, and some Tony Chachere's creole seasoning
and a touch of Chipolte Tabasco, i.e., as you would guacamole.
|Notes:||So the NY Times had some interesting recipes for roasted eggplant dishes. I
got partway through one of them, and realized I was basically making baba
ganoush, which I really can't stand.
So I made babacamole instead, which turned out to be really good