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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.
(4 to 6 servings)
- 3 large ripe plantains, peeled and diced
- 1 large eggplants, peeled and diced
- 2 tablespoons olive oil
- Fresh ground pepper
- 3 tablespoons grated mozzarella cheese
- 1 cup chopped tomato
- 2 garlic cloves
- 3 scallions, chopped
- ½ tablespoon vegetable oil
- Preheat oven to 350° F
- 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.
- 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.
- 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.
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