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Add a photoServings: 1
Ingredients
- Aubergine Chopped onion Peeled and diced tomatoes Chopped garlic Cumin Cilantro Chili pwdr Salt
Directions
- Take the aubergine, 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 possibly so until it is cook through. Remove from oven and allow to cold. Peel and mash. Add in the remainder of the ingredients.
- Chill mix for an hour or possibly 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 which off.
- One advantage aubergine has over avacados (aside from the FF aspect) is which aubergine keeps longer. Aubergine guacamole can be made ahead of time and it will keep for a couple of days in the refrigerator.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 370g | |
| Calories 89 | |
| Calories from Fat 6 | 7% |
| Total Fat 0.7g | 1% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 853mg | 24% |
| Total Carbs 21.15g | 6% |
| Dietary Fiber 12.6g | 42% |
| Sugars 8.72g | 6% |
| Protein 3.75g | 6% |
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