in Latin America

Eggplant and plantain puree

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Ingredients for 6 servings:

  • 4 m.-large eggplant(s)
  • 2 bananas (plantains), ripe
  • 1 spring onion(s)
  • 1 clove(s) garlic
  • 2 tomatoes
  • some oil
  • some salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Heat plenty of salted water in a pot. Add the eggplant and plantains, cut into pieces, and cook until soft. Meanwhile, heat oil in a pan and sauté the onions with the garlic clove until translucent, then add the chopped tomatoes. Season with salt and simmer for 15-20 minutes. Drain the eggplant and plantains and mash with a fork until a paste forms. Mix with some of the onion and tomato mixture. Spread the rest of the onion and tomato mixture over the paste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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