Oven Baked Avocado with Chili-Garlic Aioli
2 large avocados
2 tbsp olive oil
2 tbsp non-dairy milk
1/2 cup cornmeal
2 tbsp nutritional yeast
1/2 tsp cumin
1/4 cup Veganaise
1 tsp chili flakes
Juice from half a lime
1 garlic clove, minced
Preheat oven to 450 degrees and line a baking sheet with aluminum foil.
In a shallow bowl, whisk oil and non-dairy milk together.
In another shallow bowl, mix together nutritional yeast, cornmeal and cumin.
Halve the avocados and remove the pit. Slice each half into quarters and peel away the skin.
Dip each slice of avocado in the liquid mixture, and then coat in the cornmeal mixture and transfer to the baking sheet. Repeat for all the slices.
Bake the avocado slices for 10 minutes, turn over and bake for another 5 minutes until both sides are lightly browned.
While the avocado is baking, make the aioli dip by mixing all the ingredients together. Refrigerate until ready to serve.