Aubergine Guacamole Recipe

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   Take the aubergine, prick it several times with a fork (this is very important!

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   ), place in a shallow baking pan and bake at 350 F. for an hour or possibly so until it is cook through.

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   Remove from oven and allow to cold.

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   Peel and mash.

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   Add in the remainder of the ingredients.

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   Chill mix for an hour or possibly two before eating because it allows the flavors to blend and smooth out better.

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   After the dip sits for a while some of the water from the tomatoes separates out and I just pour which off.

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   One advantage aubergine has over avacados (aside from the FF aspect) is which aubergine keeps longer.

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   Aubergine guacamole can be made ahead of time and it will keep for a couple of days in the refrigerator.

No additional tips available.