Boronía (purée de banane plantain et d’aubergine)

Ingrédients

• 3 large ripe plantains (peeled and diced)
• 1 large eggplants (peeled and diced)
• 2 tablespoons olive oil
• Salt
• Fresh ground pepper
• 3 tablespoons grated mozzarella cheese
• 1 cup chopped tomato
• 2 garlic cloves
• 3 scallions (chopped)
• 1/2 tablespoon vegetable oil

Préparation

1. 1

   Preheat oven to 350° F

2. 2

   Place the eggplant and plantain in a baking dish and drizzle with olive oil. Bake for 25 minutes. Meanwhile, in a medium skillet, heat the vegetable oil over medium heat. Add the tomato, onion, garlic, salt and pepper and cook stirring occasionally for 10 minutes. Set aside.

3. 3

   Place the eggplant and plantains in a food processor until they are combined, being careful not to over-process. The two ingredients only need to be blended together, not completely pureed.

4. 4

   Transfer eggplant and plantain mixture to a bowl. Add the guiso or tomato mixture and mozzarella cheese and mix well. Spoon to a serving bowl.