Avocado Opera
Baked Avocado Halves Stuffed with Caramelized Onion and Roasted Garlic, Finished with Fresh Lemon Drizzle
40 minutes
Serves 4
DinnerMediterraneanVeganGluten-freeDairy-freeNut-freeShellfish-freeSoy-freeLow SodiumLow Carb
Herb's take
Tonight we’re going Mediterranean with a vegan entrée that’s as dramatic as its name. You’ll master the sweet science of caramelizing onions and coaxing garlic to peak roasty glory, then nestle them in creamy baked avocados for a main dish that’s one part savory, one part tangy, all parts satisfying.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 400°F. Line a rimmed baking sheet with parchment paper.
- 02Toss the unpeeled garlic cloves with 1 tablespoon of olive oil. Bake for 18-20 minutes until soft and caramelized.
- 03While the garlic roasts, heat 2 tablespoons olive oil in a large skillet over medium-low. Add the sliced onion and 1 teaspoon kosher salt, and cook, stirring frequently, until deeply golden and sweet, about 22-25 minutes.
- 04Once the garlic is cool enough to handle, squeeze the cloves out of their skins and roughly chop.
- 05Stir the roasted garlic and smoked paprika into the caramelized onions, cooking for 1-2 minutes more. Season with black pepper.
- 06Arrange the avocado halves, cut side up, on the prepared baking sheet. Gently scoop out 1 tablespoon from the center of each to create a bigger well (reserve the flesh). Sprinkle each with 1/4 teaspoon salt.
- 07Fill each avocado half with a generous mound of the onion-garlic mixture.
- 08Chop the reserved avocado flesh and toss with half the lemon juice, then spoon this over the stuffed avocados.
- 09Bake the filled avocado halves for 8-10 minutes until just warmed through.
- 10Transfer to plates and drizzle each avocado with the remaining lemon juice and all the lemon zest.
- 11Garnish with chopped parsley and serve immediately, finishing with a final crack of black pepper.
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