Cocotte-style Tomato, Eggplant and Avocado

Cocotte-style Tomato, Eggplant and Avocado

Flavor accented with red chili peppers and garlic.

Cooking time
10 minutes+
  • Nutrition facts are for one serving.
  • Time to cool is not included in the cooking time.
  • Nutrition values do not include red chili pepper.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

90 g (3.2 oz.)

130 g (4.6 oz.)


5 g (0.2 oz.)

as desired

1 Tbsp

as desired


1/2 Tbsp


  1. Cut the eggplant and tomato up into 1 cm (0.4 in.) cubes. Slice the avocado in half and remove the seed. Mince the garlic.
  2. Place the eggplant, tomato, garlic, red chili pepper and olive oil into a lidded heat-safe container, mix together well, microwave (600W) for 3 minutes, then allow to thoroughly cool.
  3. Mix (A) into (2), then place the mixture into the hole where the avocado seed was. Lastly garnish with the parsley.

    • This dish is even easier to enjoy if prepared in advance.

Cooking Basics

Avocado - peeling

Cut the avocado lengthwise with a knife until contact is made with the pit. Without removing the knife, make a continuous slice around the pit until the knife meets the initial incision point. Twist the two halves to separate. Strike the pit with the base part of the knife blade strong enough so that it becomes embedded and remove the pit. Use your hands to gently peel away the skin.

Garlic - mincing

Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.


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