Crispy Baked Avocado with Lemon Aioli
Aioli: is a Provençal traditional sauce made of garlic, olive oil, lemon juice, and egg yolks. (Wikipedia)
I love eating avocados for its’ rich creaminess and health benefits. Avocados are packed with carotenoids that help prevent eye disease, packed with fiber, are high in monounsaturated fats that helps keep your blood sugar down, and also lowers cholesterol. I usually enjoy avocados in guacamole or mixed in salads but my new favorite method is coating them in bread crumbs and baking it. This is a healthy alternative to deep fried fries and can be served with a dipping sauce such as lemon aioli.
Crispy Baked Avocado (serves 2)
1-2 ripe avocados
1/2 Japanese Panko crumbs or normal bread crumbs
1 egg white (I only use the egg white as the yolk is high in cholesterol but you can definitely use the entire egg)
Preheat the oven to 350 degrees F. Cut the avocado lengthwise and remove the pit. Cut the avocados into slices and gently scoop it out with a spoon. Dip the sliced avocados in the egg and then coat in the Panko crumbs. You can use normal bread crumbs and add seasonings but I like Panko crumbs for its’ crunchiness that compliments the creaminess of the avocado. I don’t like to add seasonings to the bread crumbs either as I love the taste of avocados but you can definitely experiment with different herbs. Cover a cookie sheet with parchment paper and lay the coated avocados on top. Place in oven and bake for 15-20 minutes until they start to brown. Remove and serve with lemon aioli.
Lemon Aioli
1/2 cup mayonnaise
zest, juice of one lemon
1 garlic clove, minced (or you can use more depending on your preference)
1 tbsp extra virgin olive oil
salt
Whisk the first 4 ingredients together. Add salt as desired.
Buscemi's 