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9
Jun
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Smokey Eggplant Guacamole |
Our senses can do some very funny things. They can make us see a young woman when we might be looking at an old one. They can turn our wooden pencil into a rubber one. They can make us question whether our parked car is rolling forward – or if the car next to us is just backing up. They can make some people taste soap instead of cilantro, and they can even make others taste avocado instead of eggplant.
Well, maybe that’s just one person. One very special person that I love to pieces and can’t get enough of. One known to say some pretty crazy sounding things, all of which are true and from the heart. No, it’s not Ben. I’m talking about my best friend Lindsay. She’s been around through my entire fat, awkward, “I’m never gonna kiss a boy” stage and somehow always made me feel nothing less than beautiful. And when I did a kiss a boy who turned out to be a really bad one (boy, not kisser), she convinced me it was ok to let him go – that someone else would come along (thank goodness she was right about that one.) She entertained me with endless letters when I went away to camp, put up with three rounds of Titanic in the theaters, and years later taught me the meaning of sisterhood when we joined the same sorority. And, she inspired me to make this guacamole.
Linds, I bet you never heard that one coming.
If there had been no Titanic or bad boys or sororities, there would never been a Passover dinner party, a cozy and sophisticated gathering of best friends forever all grown up with the men we’ve taken along the way.
There would be no Sephardic charoset, enlightening and delighting all as we learned that charoset could be something other than apples and walnuts and sweet red wine. There would be no Moroccan sweet potatoes to argue over, that is, whether they were over-saffroned or not. There would be no roasted eggplant salad flecked with fresh green herbs and stinging with red onion and pungent garlic, passed ’round and ’round the table, diminishing bit by bit. There would be no best friend to exclaim, “I know I’m eating eggplant, but my mouth keeps tasting guacamole.”
I could roll my eyes and correct her (not gonna lie – been there, done that! Sorry, love!) I could scratch my head and ponder why one might taste avocado instead of eggplant (I kind of did that.) Or, I could make guacamole with eggplant. Naturally, that’s the direction I chose.
Why not combine smokey, tender roasted eggplant with creamy avocado to stretch it out and make it a healthier dip? And while we’re at it, why not play up to all the advantages of roasting, a cooking illusion itself, making us taste sweetness and a hint of woody earth where we never knew it existed? I did just that, roasting my garlic, grilling my avocados, and lacing it all with a hint of smoked Spanish paprika for good measure. The result was a guacamole unlike any other we’d ever tasted, unique and expected, utterly addicting. Only possibly rivaled by the one right next to it, the second half of our Memorial Day weekend guacamole duo. (You’ll be seeing that one later on in you Clean Eating magazine e-newsletter, if you signed up!)
But for now, while you can make just this one, I promise you won’t be disappointed. I know because I had six taste-testers, self-proclaimed guacamole experts, going chip for chip, guac to guac, back and forth till they were all gone (poor us, I know) and no one could proclaim a favorite. We’d all agree, however, you’d be crazy not to try this one next time a party arises. Fortunately at this time of year, you shouldn’t have to wait too long.
Smokey Eggplant Guacamole
Printable Recipe
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
I am sharing this recipe with Marla and Dara for “Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.”
I'm Cara, lover of creative, clean food and healthy living. Pumpkin, goat cheese, and eggplant make me swoon. I have an insatiable sweet tooth and desire to lift heavy things. 
beantownbaker — June 9, 2011 @ 11:27 am
OMG you're killing me here. This sounds delicious and I'm thinking I should add it to my menu for Saturday now…
Cara — June 9, 2011 @ 12:09 pm
Don't stress, your mango guac sounds delish!
beantownbaker — June 9, 2011 @ 12:28 pm
I was thinking of just adding this to the list. I bet it'd go really well with plantain chips!
Cara — June 9, 2011 @ 12:31 pm
Well, two guacs ARE better than one 🙂
Arghavan Schumacher — June 9, 2011 @ 12:50 pm
Yum!!! I'm going to make this tomorrow. Do you think I could grill the eggplant and garlic instead of baking them? Should I poke holes in the eggplant if I do?
Cara — June 9, 2011 @ 1:09 pm
I thought about grilling the eggplant, but wasn't really sure how to goabout it – poking holes, wrapping in foil, etc etc. Which is why I stuck towhat I knew – roasting 🙂 So if you try it, let me know what works!
Jessica — June 9, 2011 @ 4:38 pm
Yum! I can't wait to try this!
Hezzi-D — June 9, 2011 @ 8:08 pm
This looks so delicious! I love guac, but using eggplant with it is awesome!
Joanne — June 9, 2011 @ 8:35 pm
Lindsay sounds like a total keeper. I approve.I actually have zero self control around guacamole, so having some eggplant mixed in there would definitely be a good thing! You've made my thighs very happy.
Jennifurla — June 9, 2011 @ 8:54 pm
This is a wonderful Idea.
Nicole, RD — June 10, 2011 @ 12:43 am
I am loving all the eggplant recipes…now I just need to get some yield from my eggplant plant!After edamame guacamole I am sold on all lower-cal guacamole-like dips. Thanks, Cara!
shannon — June 10, 2011 @ 12:48 am
wow. how amazing is this?? i must try it asap!!
Junia @ Mis Pensamientos — June 10, 2011 @ 2:23 am
grilled avocado sounds AMAZING!! I LOVE this!
Kaytorade — June 10, 2011 @ 5:01 am
The sight of something can definitely affect the way it tastes. Which is why I'm sure all your food tastes amazing, because it looks so good!
Dawn Hutchins — June 10, 2011 @ 12:59 pm
I love this unexpected combo and, as you know, I love that it is made just a little lighter but the taste and nutrition is still there. Your friend sounds like a very special and amazing person just as you are. I am so glad we "met" and can't wait until we can meet up in person! Your kind and insightful words are such a pleasure to read when you comment at my site.
Ivy — June 10, 2011 @ 3:53 pm
Probably my favourite food in the entire world. I could eat it by the spoonful. We make it like this in Greece but without the avocado. I think i would definitely love the addition of avocado!
Mary @ theweightress — June 10, 2011 @ 5:13 pm
This looks AMAZING! I don't think I'm going to wait for a party to try it. 🙂
Maria — June 10, 2011 @ 5:39 pm
I've made grilled guacamole, we love it! I will have to try adding in eggplant next time. Yum!
Lora — June 12, 2011 @ 1:03 pm
This looks delectable. What a great combination!
Kerstin — June 12, 2011 @ 8:03 pm
Mmm, I love both avocado and eggplant so this is right up my alley – your recipes are always the best!
Cara — June 12, 2011 @ 8:04 pm
aww, thanks Kerstin – that makes my day! 🙂
Bianca Garcia — June 12, 2011 @ 11:48 pm
This sounds absolutely delicious. I love roasted eggplant and guacamole but never would've thought of combining the two – very creative!
Chrysta — June 13, 2011 @ 3:15 am
I ran out to the store to grab some eggplant so I can make this. Guac is a weakness and adding in some veggies, so perfect-o! Oh btw, I made the fluff, with some ice cubes like you suggested. Made it so much more awesome and soft serve like. Love it! Thanks girl!
Lindsay — June 13, 2011 @ 5:15 pm
My dearest CW(L),your eggplant stuff DID taste just like guac!!! I'm thrilled that you made this and now I can't wait to try and make it myself 🙂 Aside from the eggplant, I've never thought to roast garlic before sticking it in guac but that sounds like a great idea too! MMM can't wait to try this…. this is going to be way healthier than the 2-avocado pile of guac that joey and i usually polish off in about 15 min. xoxo
grace — June 15, 2011 @ 7:58 am
as a guacamole purist, i'm hesitant to like this, but wow–how could roasted eggplant NOT improve it?
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