Boronía Recipe (Mashed Plantain and Eggplant)
Boronía is comprised of mashed eggplant and ripe plantains. This is traditional dish ftrom the Atlantic coast of Colombia and it's served as a side. I also like to serve it as a dip with pita chips but you can serve it either way, but do serve warm.
Ingredients
- 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
Instructions
- 1
Preheat oven to 350° F
- 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
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
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.
Cook it from the original
This recipe comes from mycolombianrecipes.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on mycolombianrecipes.com