Mexican almond eggplant with kale chips!


So this has brought us to our first blog. Mexican Almond Eggplant with kale chips and a ripe avocado.

The grandmas strike again.

Because of our ever-forgetful personalities, we must leave evidence of the deliciously amazing recipes that avocados have brought us. And tonight just did us in!

Our cooking is vegetarian, easy, cheap; college. It doesn’t always involve avocados, but they’re never too far from the heart.

And without further ado, we present the recipe for tonight:

Eggplant almendras y  aguacates en un delicioso paquete!

Adapted from Mollie Katzen‘s The New Moosewood Cookbook

Serves 3 or 4 depending on how many friends come over for dinner (Probably more as a side.)


1 tbs olive oil
1 cup minced onion
1tsp cumin
Chili powder
Cayenne (just a bit)
6 cups diced eggplant (approximately 1 large of 2 small)
1 tsp. salt
black pepper
4 medium cloves garlic , minced
1 cup lightly toasted almonds (minced.. toaster works great!)
1 cup grated any white cheese
1 1/2 avocados (From that half avocado you have stored in your fridge right now).


1. Sautee onion in olive oil for about 5 minutes over medium heat.
2. Add eggplant, salt and pepper, and mix well. Cover and cook for 10 minutes over medium heat, stirring occasionally. Add garlic and stir and cook 5 to 8 more minutes–you want the eggplant to be soft. Taste for salt.
3. Remove from heat; stir in almonds and cheese. Top with half an avocado, sliced.

We used basically this recipe for the Kale Chips so now we can save having to type that all out for you.


-Jo, Diana