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  • 3 ripe avocados

  • 1 medium tomato, finely chopped

  • Juice from half a lemon

  • A handful of chopped parsley and cilantro.

  • 2 green onions, chopped

  • Salt and pepper to taste

  • 1 cup roasted eggplant, roughly chopped (optional)

  • Tortilla or rice sheets for serving


  • Remove the avocado from its skin and mash it with a fork to a smooth texture.

  • Add the tomato, lemon juice, herbs, spices and chopped eggplant. Season to taste.

  • Mix all the ingredients well.

  • Cover and refrigerate for at least an hour before serving.

  • Serve with tortilla, rice sheets, vegetable meatballs or salad

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