Colombian Plantain and Eggplant Mash (Boronía)
Boronía is a Colombian side-dish, originally from the Caribbean coast. It consists of mashed ripe plantain and eggplant, and is flavored with a tomato-onion sauce. Lightly sweet and hearty at the same time, these mashed vegetables are a great alternative side dish. The recipe is vegan and gluten-free.
Ingredients
- 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
Tomato-Onion Sauce
- 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
Instructions
Cook plantain and eggplant
- 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).
Tomato-Onion Sauce
- 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.
Finish mash
- 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.
Notes
The ratio plantain-eggplant is important. Adding too much plantain will make the mash overly sweet. You want about 1/4-1/3 more eggplant in comparison to plantain.
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