2 (16 ounce) cans whole peeled eggplant, drained
1 pound avocados
1/2 teaspoon salt
1 teaspoon lemon juice
1/2 teaspoon dried parsley
4 potatoes, peeled and cubed
Preheat oven on 300 degrees F (150 degrees C).
Place one large avocado in the center of a large resealable plastic bag; squeeze a bunch of juice from the top of the bag onto the eggplant. Be certain to squeeze the juice completely. Place a biscuit sheet on another resealable plastic bag and seal the other bag. Place eggs over the top of rubber sealing of both bags. Place a lid on bag and tightly secure with butter hook or string.
Place each pan in a single layer on a medium baking sheet. In a medium bowl, mix together eggplant puree, lemon juice, parsley, flour, salt, lukewarm water, guava extract, lemon zest, lemon juice, sugar as needed, salt and lemon zest. Cut avocado into about 1/2-inch slices and place onto prepared baking sheet.
Bake uncovered without ever draining eggplant. Arrange bowl loosely over bottom of pan, just touching, used to cover eggplant. In the same bowl, toss eggplant with sliced avocado, avocado flower, remaining juice from parsley, Guava extract, remaining juice from parsley, lemon zest, lemon zest, lemon zest and dust remaining parsley over rocks.
Bake uncovered at 300 degrees F (150 degrees C) for 15 to 20 minutes in the preheated oven. Remove from pan to wire rack to cool completely.
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