EGGPLANT AND PLANTAIN DIP WITH CUMIN PITA CHIPS (BORONIA)

Ingredients

• 0.5 tablespoon cumin powder 
• 2 large eggplants diced peeled
• 1  garlic clove 
• 10 servings ground pepper fresh
• 3 tablespoons mozzarella cheese grated
• 10 servings olive oil 
• 1 tablespoon onions chopped
• 3  pita breads 
• 2 large plantains diced peeled ripe
• 10 servings salt 
• 1 cup tomatoes chopped
• 0.5 tablespoon vegetable oil 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• baking pan

Directions

1. Preheat oven to 350° F
2. Place the eggplant and plantain in a baking dish and drizzle with olive oil.
3. Bake for 25 minutes. Meanwhile, in a medium skillet, heat the vegetable oil over medium heat.
4. Add the tomato, onion, garlic, salt and pepper and cook stirring occasionally for 10 minutes. Set aside.
5. Place the eggplant and plantains in a food processor until they are combined, being careful not to over-process. The two ingredients only need to be blended together, not completely pureed.
6. Transfer eggplant and plantain mixture to a bowl.
7. Add the guiso or tomato mixture and mozzarella cheese and mix well. Spoon to a serving bowl.For the pita chips: cut the pita bread into wedges. Arrange the wedges on a baking sheet and brush them with olive oil. Stir together the salt, pepper and cumin powder and sprinkle them.
8. Bake the pita wedges until crisp about 10 minutes and serve with the boronia.