Wednesday, 17 February 2016

Baked Avocado with Feta and Lime

I've not had baked avocado in more than 20 years and have to admit that I'm not that fond of it. Yesterday, a post in my foodie group reminded me of baked avocados and since we had guests for dinner I decided to experiment and make this for the only pescatarian among us. Having been a vegetarian for more than two decades and only eating meat again for a few years I do not like for the non meat eaters to have "an empty space" on their plate. It turned out really well and since my friend let me taste it I think I may even make it for us in future.

As I always found baked avocado too rich I decided to use a salty feta cheese and lime juice to make it feel less greasy. Even before baking this looks absolutely delicious and I'm sure it would also be great uncooked.

When baking avocados it's really important that the fruit is very ripe. Otherwise, the baked result may be slightly rubbery in texture and may also taste bitter.

(serves 2)

1 ripe avocado
60 g feta cheese
1/2 spring onion
freshly chopped red chili to taste, optional
sea salt
freshly ground black pepper
freshly squeezed lime juice to taste.

Half the avocado and remove the stone. Using a tea spoon, scoop the flesh out in small chunks. Drizzle with a little lime juice. Set the empty skins aside. Crumble the feta and add to the avocado. Thinly slice the spring onion and chili, if used. Season with pepper and salt and carefully mix. Check the seasoning adding more lime juice if required. Spoon the mixture into the avocado skins and bake at 220 °C/gas mark 7 for 15-20 minutes.

This is what it looks like before baking. Scrumptious, don't you think?

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