Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 ripe avocados
- Pulp from 6 ripe tomatoes
- 1 roasted eggplant
- 1 clove of garlic, finely chopped.
- 1 Tbsp lime juice
- A little cilantro
- Some decent olive oil.
Directions
Cut the eggplan in half, drizzle with olive oil, and season with salt and pepper. Roast it in the oven untill it looks soft and delicious. I cooked mine for 30 minutes at 350. When it's cooked, pull the flesh away from the skin and chop into 1 inch chunks.
I used a food mill to retrive the pulp from the tomatoes, leaving the skin and seeds behind.
Dice the avocadoes.
Blend half the avocadoes wth the tomatoes pulp until smooth.
Mix the avocado and tomato pulp with the rest of te avocados and the egg plant. Add a couple of table spoons of olive oil, thelime juice, the cilantro and the garlic. Season with salt and pepper.
Serve immediately with some good bread.