Ingredients
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1 red bell pepper, seeded, minced
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1 pinch cayenne
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1/2 cup red onion, minced
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1/4 cup cilantro, minced
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1 tablespoon extra virgin olive oil
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1/4 cup lime juice
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1/2 teaspoon salt, to taste
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1 garlic clove, minced
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1/4 teaspoon ground black pepper, to taste
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1 green bell pepper, seeded, minced
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1 (16 ounce) eggplants
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1 Hass avocado, ripe, peeled, pitted
Instructions
- Preheat oven to 425 degrees F.
- Cut eggplant in half & lay the two halves on a baking sheet, cut side up.
- Bake for 30 minutes, then remove from oven & let cool.
- In a bowl, combine avocado, the bell peppers, cayenne, garlic, red onion, cilantro, olive oil & lime juice.
- Spoon the eggplant from its skin & add it to the bowl, then with a potato masher or a fork, mash the mixture coarsely.
- Add salt & pepper to taste, then chill the dip for at least 30 minutes, before serving with chips.