Ripe Plantain Boats (Canoas) with Eggplants are traditionally made by frying the plantains, this is the lighter version, also a vegetarian dish. This recipe has a video.
I may not be Miss Cleo, but I know what you thought when you saw these Ripe Plantain Boats (Canoas) with Eggplants: 1) "That looks fine!", and 2) "That's not how you make Canoas!".
Yeah, you're right. Canoas -- a Puerto Rican dish -- is typically stuffed with minced beef, and the plantains are fried, which both give it a nice golden color and also add quite a few more calories. There's always a cloud for every silver lining.
The good news is that this version is very good. It will make your stomach and your waist equally happy.
About this Canoa de Plátano recipe
As I mentioned above, this is inspired by the traditional Puerto Rican canoas, made lighter, and easily adaptable for vegans and vegetarians. They will also be a hit with eggplant lovers. These are also easier, and quicker to make.
If you absolutely must have meat in your meal, you can also easily add some of previous meal's leftovers and mix them with the eggplant.
Ripe Plantain Boats (Canoas) with Eggplants - Recipe & Video
- 2 tablespoons oil to grease tray
- 6 very ripe plantains , peeled (skin must be partially black)
- 1 teaspoon salt
For the filling
- 2 tablespoons olive oil
- 2 large onions , diced finely
- 3 cloves garlic , crushed
- 1 red bell pepper , diced
- 2 large eggplants , washed and diced (unpeeled)
- 6 large tomatoes , diced
- 1/2 teaspoon of cayenne pepper
- 1 1/2 teaspoon salt , or to taste
- 1/4 teaspoon dry, crushed oregano
- 1/4 teaspoon pepper , or to taste
- 3/4 cup grated cheddar
- 1 tablespoon sliced chives
- Grease baking tray with oil. Set aside.
- Boil the plantains, adding the salt to the water. Remove from the water, slice along their length and pull apart to create the boats. Place on the baking tray and set aside.
- Heat oven to 350ºF [175 ºC]
For the filling
- Heat olive oil over low heat. Add onions and cook stirring until they turn translucent. Add garlic, bell pepper, tomatoes, and eggplants and mix. Cover and simmer until the vegetables are cooked through and all liquid has evaporated.
- Season with cayenne pepper, salt to taste, oregano, and pepper to taste.
- Divide the filling between the plantains. Top with the cheddar cheese.
- Bake until cheese is bubbly and starts to turn golden brown (about 20 mins.).
- Garnish with the chives and serve.