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    Home » Recipes » Casseroles (Pastelones)

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    Canoas de Plátano Maduro (Meatless Ripe Plantain Boats)

    Ripe Plantain Boats (Canoas) with Eggplants

    En Español Recipe ↆ

    Ripe Plantain Boats (Canoas) with Eggplants are traditionally made by frying the plantains, this is the lighter version, also a vegetarian dish.

    Ripe plantain boats (canoas) with eggplants.
    Ripe plantain boats (canoas).

    JUMP TO: show ↓
    1. Why we ❤️ it
    2. About this recipe
    3. Video
    4. Recipe

    Why we ❤️ it

    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 maduros 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.

    Ripe plantain boats (canoas) with eggplants.
    Ripe plantain boats (canoas) with eggplants.

    Ripe plantain boats (canoas).

    About this 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.

    Buen provecho,

    Tia Clara

    Video

    Recipe

    This awesome free recipe contains Amazon affiliate links, we receive a small commission from any purchase you make at no extra cost to you. Thanks!

    Keep screen on while cooking

    [Recipe + Video] Canoas de Maduros (Ripe Plantain Boats with Eggplants)

    By: Clara Gonzalez
    Ripe Plantain Boats (Canoas) with Eggplants - Recipe & Video: Traditionally made by frying the plantains, this is the lighter version, it's also a vegetarian dish.
    5 from 2 votes
    Save for Later Send by Email Print Recipe
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Course Dinner, Lunch
    Cuisine Caribbean, Dominican
    Servings 6 servings
    Calories 442 kcal

    Ingredients

    • 6 plantain (very ripe), , peeled (skin must be partially black)
    • 1 teaspoon salt
    • 2 tablespoons vegetable oil, to grease tray

    For the filling

    • 2 tablespoons olive oil
    • 2 large red onion, , diced finely
    • 3 clove garlic, , crushed
    • 1 red bell pepper, , diced
    • 2 eggplant (large), , washed and diced (unpeeled)
    • 6 large tomato, , diced
    • ½ teaspoon cayenne pepper
    • 1 ½ teaspoon salt, , or to taste
    • ¼ teaspoon oregano (dry, ground)
    • ¼ teaspoon pepper (freshly-cracked, or ground), , or to taste
    • ¾ cup grated cheddar
    • 1 tablespoon sliced chives

    Instructions
     

    • Boil plantains: Boil the plantains -having added the salt to the water - until they are fork-tender (about 15 minutes). In the meantime, grease a baking sheet with oil.
      Remove the plantains from the water, slice along their length, and pull apart to create the boats (discard the central "nerve"). Place on the baking tray and set aside.
    • Cooking the filling
      Cook 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.
    • Stuffing the plantains
      Stuff plantains: Divide the filling between the plantains. Top with the cheddar cheese.
    • Baking
      Bake: Cook in preheated oven to 350ºF [175 ºC] until cheese is bubbly and starts to turn golden brown (about 20 mins.).
    • Serving
      Serving: Garnish with the chives and serve.

    Tips and Notes

    For a vegan version, leave out cheese, or use a vegan substitute.
    If you don't like spicy food, don't add the cayenne pepper.

    Nutrition

    Calories: 442kcalCarbohydrates: 76gProtein: 9gFat: 15gSaturated Fat: 4gCholesterol: 14mgSodium: 1075mgPotassium: 1649mgFiber: 11gSugar: 37gVitamin A: 3930IUVitamin C: 81.9mgCalcium: 144mgIron: 2mg

    Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.

    READERS SEARCHED FOR canoas recipe, ripe plantain canoas, vegan canoas, vegan plantain recipe
    More recipes with: cheese, eggplant, plantain, ripe plantain

    By Tia Clara - Published Apr 10, 2005, revised Nov 14, 2022

    More Casseroles (Pastelones) Recipes for Special Days

    • Apio criollo bake (pastelón de cepa de apio).
      Apio Criollo Bake (Pastelon de Cepa de Apio)
    • Pastelon de plátano maduro (Plates of ripe plantain casserole).
      Pastelon de Platano Maduro (Ripe Plantain Casserole)
    • Spaghetti casserole (pastelón de espagueti).
      Spaghetti Casserole (Pastelón de Espagueti)
    • Pulled pork empanadas.
      Easy Pulled Pork Empanadas with Apple (Empanadas de Cerdo)

    ¡Hola! I am Tía Clara, your host. Thanks for visiting.
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