Eggplant and banana dip is a Colombian dish also known as bromia. It is a great appetizer with a tangy and sweet flavor. This yummy dip makes a great spread too.
2 large ripe bananas, peeled and diced
2 large eggplants, peeled and diced
2 tablespoons olive oil
3 tablespoons grated mozzarella
Salt and freshly ground pepper to taste
For the guiso:
1 cup tomatoes, chopped
2 cloves garlic
1 tablespoon white onions, chopped
1/2 tablespoon vegetable oil
For the pita chips:
3 pita breads
1/4 teaspoon cumin powder
Preheat the oven to 350F and lightly grease a baking dish.
Put the eggplants and bananas in the baking dish and drizzle it with olive oil. Place them in the oven and bake for 25-30 minutes or until soft.
While waiting for the bananas and eggplants to cook, heat the vegetable oil in a medium sized skillet over medium heat. Stir-fry the tomatoes, onions and garlic for 10 minutes or until the tomatoes are soft. Season it with salt and pepper.
Place the baked bananas and eggplants in a food processor or blender. Process it for 30 seconds or until combines. Do not over process or puree.
Transfer it to a medium sized bowl. Add the stir-fried tomato mixture and mozzarella cheese. Mix well. Put it in a serving bowl.
Next, cut the pita bread into wedges. Place them on a baking sheet and brush them with olive oil. Sprinkle it with salt, pepper and cumin powder. Bake the pita wedges for 10 minutes or until crisp. Transfer to a plate and serve with the eggplant and banana dip. Serve cold, warm or at room temperature.
Photo Courtesy Of: missmeng