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.

Ingredients:

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

Olive oil

 

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