Baked avocados? Baked avocados?
Oh yes. Definitely yes. Very definitely yes.
The idea for these came from the wonderful Leiths Vegetarian Bible by Polly Tyrer. Her version has garlic herb cheese in it but I am a funny bunny and don’t like cheese. No not even cream cheese. Not even marscapone. I do like garlic butter though, so I took the cooking time and temp and made a new thing.
I must confess I’d had cooked avocados before in Ethiopian stews with chicken. They were delicious but pretty much buried under the flavour of the spices and the fire of the scotch bonnets. This recipe lets them shine and shine they do. They have a flavour a little bit like artichoke but really unlike anything else. What you really notice is the fantastic texture and the very enjoyable sense of eating a genuinely decadent tasting vegetarian dish.
This is also super quick and simple to make.
I’m going to give you a per avocado recipe and you can adapt it for the number of people you have. One avocado will serve one person as a main course or two as a substantial starter.
You will need:
1 ripe but firm avocado
1 dessert spoon softened butter
1 clove garlic
1 sprig each fresh thyme, sage and rosemary
salt and black pepper to taste
Set the oven to 200C/gas mark 6
Grate the zest from the lemon. Chop the herbs very finely. Crush the garlic into a paste. Mash all of the above into the butter with a pinch of salt and a good grind of pepper.
Halve the avocado, remove the stone and peel.
Smear the avocado and fill the stone hole with the butter mixture. Place the avocado face down on a baking sheet. No need too butter the sheet because as you’ll see the the avocado is well greased already and won’t stick.
Bake for ten minutes. No longer. Timing is important.
Serve with a wedge of lemon, a side salad and crusty bread. Drizzle the melted butter from the pan over the avocado.
Feel smug that deliciousness is so bloody easy.