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Boronia (Colombian Mashed Eggplant and Plantain) |mycolombianrecipes.com

Boronía (Mashed Plantain and Eggplant)

Erica Dinho
5 from 12 votes
Servings 4


  • 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
  • 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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