How to cook
Wash and dry all vegetables. Cut one avocado into small cubes and pour lemon juice over it.
Peel the tomatoes, remove the flesh and seeds. Cut them into cubes and cut the red onion into small pieces.
Put the white onion in greased foil and bake in the oven together with the red peppers and eggplant, which we pre-pierce with a knife.
Finely chop the hot chilli, roasted and peeled peppers and eggplant.
Mash the second avocado together with the roasted onion.
Finely chop the parsley leaves and purslane.
Mix all components in a salad bowl, season with salt, olive oil and lemon juice.
If you wish, you can replace parsley with coriander, which is a typical ingredient in guacamole, but my family does not prefer it, so I replace it with parsley.