Purée colombienne de banane plantain et d’aubergine (boronía)

Ingrédients

• 2 ripe plantains, peeled and cut into 8 pieces each ((approx. 460 gram after peeling))
• 4 eggplants, peeled and chopped into chunks ((approx. 600 g after peeling))
• 1 teaspoon salt
• 3 tablespoons olive oil
• 3 scallions, chopped finely
• 2 cloves of garlic, chopped finely
• 1 teaspoon cumin powder
• 6 ripe tomatoes, grated
• salt and pepper

Préparation

1. 1

   --- Cook plantain and eggplant ---

2. 2

   Place pieces of plantain in a pot with water, bring to a boil, turn low and let cook until soft (10-15 minutes). At the same time, cook the chunks of eggplant in water and salt until soft (15 minutes).

3. 3

   --- Tomato-Onion Sauce ---

4. 4

   In the meantime, prepare the tomato-onion sauce:In a medium-sized pan, cook onion and garlic on a low heat in oil until soft (5 minutes). Add cumin and cook for an additional 2 minutes until fragrant. Add grated tomatoes, salt and pepper to taste, and let simmer for about 20 minutes, until the sauce has a darker red color and lost some of its liquid.

5. 5

   --- Finish mash ---

6. 6

   Check if the eggplant and plantain are cooked, drain and mash with a fork. The mash shouldn't be completely smooth. Adjust seasoning of the tomato-onion sauce if necessary. Add half of the sauce to the mashed vegetables and mix well. Taste and adjust seasoning. Serve while warm with a teaspoon of tomato-onion sauce on top.