Over the winter I took an amazing recipe development class at Natural Gourmet Institute, it was a chance for me to develop my writing skills while also being creative in the kitchen. Little did I know I would meet some amazing chefs, make some friends and become a kick ass cross tester.

During the class we spent time developing our own recipes and cross testing the recipes of others in my class. Of course I didn't have a chance to test them all, but I did get to eat them and I want to share with you some of these amazing recipes from some kick-ass women.

This first recipe I am going to share is from my girl Andrea aka @dabblingchef. Instead of me describing the recipe I will let her take it from here.

Sometimes I like to mash up tradition, and this is the perfect example. I took my mom’s vinete, the Romanian version of baba ganoush, and swopped the mayo for avocado. Enter guacamanoush: a smokey, twist on tradition that loves a good party.


Servings - 6 (1 1/2 cups)


  • 2 large eggplants, halved lengthwise

  • ½ tsp + 1 tsp salt, divided

  • 1 ripe avocado

  • 3 Tbsp freshly squeezed lemon juice

  • ¼ cup olive oil, plus more for baking sheet

  • ¼ cup cilantro, finely chopped + more for garnish (optional)

  • Tortilla chips, pita wedges or crudités, for serving


Season cut eggplants with ½ teaspoon salt, then place cut-side down on a lightly oiled, rimmed baking sheet. Broil on high, in the upper third portion of the oven, but not directly under the broiler, until the flesh has softened and skin is charred and blackened, about 20 minutes.

Remove from oven and set aside to cool. Carefully peel back the charred skin and discard. Place eggplant flesh in a fine-mesh strainer and set over a large bowl to drain.

Break up the eggplant and discard most of the seeds to help speed up the draining process and eliminate some of the eggplant’s bitterness.

In a food processor, combine the roasted eggplant, avocado, lemon, olive oil, cilantro and remaining teaspoon salt. Pulse until smooth. Taste and adjust seasoning, if needed. Garnish with fresh chopped cilantro and serve with chips, pita, or vegetables.

There you have it! The perfect dip for any occasion.


Lauren Courtney

Food, RecipeLauren UngerRoot, Heart