Baked Eggplant Tostadas with Guacamole

Ingredients

• 1 medium eggplant
• 8 tostada shells
• 2 large avocado
• 1 lime
• 1 cup cilantro
• 2 cloves garlic
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 small red onion
• 1 small jalapeño

Instructions

1. 1

   Preheat your oven to 425°F (220°C).

2. 2

   Slice the eggplant into 1/4-inch thick rounds. Sprinkle with salt and let sit for 15 minutes to draw out moisture.

3. 3

   Rinse the eggplant slices under cold water and pat dry with paper towels.

4. 4

   In a bowl, mix together olive oil, cumin, black pepper, and minced garlic. Brush this mixture on both sides of the eggplant slices.

5. 5

   Place the eggplant slices on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until golden and crispy.

6. 6

   While the eggplant is baking, prepare the guacamole. In a medium bowl, mash the avocados with a fork.

7. 7

   Add the juice of the lime, finely chopped cilantro, minced garlic, diced red onion, and diced jalapeño to the mashed avocado. Mix well and season with salt to taste.

8. 8

   Once the eggplant is done baking, remove it from the oven and let it cool slightly.

9. 9

   Assemble the tostadas by placing 2-3 slices of baked eggplant on each tostada shell, then top generously with guacamole.

10. 10

    Serve immediately, garnished with additional cilantro if desired.