If you like avocado and are pissed of about its sudden rise in price and popularity...

If you like avocado and are pissed of about its sudden rise in price and popularity, I suggest you try making eggplant dip. Seriously it's the same, except tastier and cheaper.
When I first had guac I thought it was spoiled eggplant. When I asked what it was and were told how much it cost I got pissed, then 3 hours later when it got spoiled I was outraged.

So you want to pierce the eggplants (so they don't explode in your oven), then you bake them for 40 mins (don't get scared if they look or smell burnt), cut them open, get the insides out and let them drain, then grind them (you can do it with a fork), mix them with either olive oil or mayo and add generous amounts of finely chopped onion. Obviously season them.

You can look for the greek versions as well, but I prefer keeping it simple.

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I might try this. There is no way it's better than guac though.

Alternately if you have a gas burner you can buy the long skinny Asian eggplants, prick them with a fork all over and just cook them on an openm flame, turning every few minutes until skin is evenly burnt all over. Let cool and peel/flake off skin. Mix the soft, smoky pulp with salt, minced garlic, lemon juice, tahini and some chopped parsley. Stuff is called mutabal, and it's fucking delicious.

I like eggplant even though it makes my throat itch and burn

Try them with onions, your whole body will burn

Add lemon, generous amounts of olive oil, salt, pepper and tahineh (roasted sesame paste) to the mix, let sit at least 2 hours in the fridge, serve in a shallow plate topped with more olive oil and parsley. You get baba ghanouj - which beats the shit out of guac if you ask me. Props to OP for grinding with a fork instead of an electric mixer. Optional :
>baking the eggplant in the oven yields a gentle/mild taste, pic related is the favored method for getting the real smoky flavour out of them
>finely chopped onion
>finely diced tomato
>cumin
>finely chopped mint
>crushed garlic
>add pomegranate molasses and/or top with pomegranate seeds (I know it sounds weird : try it, thank me later)

>>baking the eggplant in the oven yields a gentle/mild taste, pic related is the favored method for getting the real smoky flavour out of them
I actually prefer them that way but I don't know that people looking for something similar to avocado would like that. Also it's exceptionally shitty if you live in a small apartment.
Other than that, I hate tomatoes but everybody I know that makes/eats eggplant eats them sliced.

>You get baba ghanouj
That's the turkish name for it or?
In Romania we keep it simple as fuck, probably because we're poor and have been so for a long time, but I've still liked our version better than the Greeks', when I've been there.

Baba ghanouj I believe is the syrian/levantine name for it ? That's how my lebanese and syrian pals call it anyway, it's basically hummus with burnt eggplant meat instead of chickpeas. Pomegranate is kinda fancy, but definitely worth trying.

>Baba ghanouj I believe is the syrian/levantine name for it ?
I think baba g is when you add tomatoes to it, and the straight up roast eggplant salad is mutabal.

A local Turkish restaurant serves a similar dish called "patlıcan salatası" (i.e. eggplant salad). It smoked eggplant, grilled peppers, lots of garlic, olive oil, and lemon juice. It it really good / better than guac.