| 1 | Take the eggplant, 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 so till it is cook through. |
| 2 | Remove from oven and allow to cool. |
| 3 | Peel and mash. |
| 4 | Add the remainder of the ingredients. |
| 5 | Refrigerate mix for an hour or two before eating because it allows the flavors to blend and smooth out better. |
| 6 | After the dip sits for a while some of the water from the tomatoes separates out and i just pour that off. |
| 7 | One advantage eggplant has over avacados (aside from the ff aspect) is that eggplant keeps longer. |
| 8 | Eggplant guacamole can be made ahead of time and it will keep for a couple of days in the refrigerator. |
| 9 | Michelle m. |
