Alboronía o Boronía Criolla (Eggplant and Plantain Purée)
Recipe category
Country
Region
Source
Fuentes: Margarita Cepeda Torres (1989), Estrella de los Ríos,
Number of servings
4
Difficulty
Medium
Ingredients
3
piece(s) eggplants
1
piece(s) ripe plantain
1
piece(s) medium red round onion
1
clove(s) garlic
1
tbsp oil
pinch salt to taste
1
piece(s) lemon
Directions
- Peel eggplants and bring whole to fire, in a pot with water, salt and lemon juice, for 20 minutes; then remove, drain and reserve.
- Plantain, with skin on, cooks for 10 minutes in water at a level that covers it, until soft. Remove, drain and let rest.
- In a pot put eggplants and peeled plantain, and mash with fork until achieving homogeneous purée.
- Cut onion in julienne strips, fry in oil with finely chopped garlic, and mix this sofrito with purée and let cook on low heat for 10 more minutes.
- Serve accompanying meat dishes, along with rice, patacones, casabe or fried yuca.