Ripe Plantain Boats (Canoas) with Eggplants - Recipe & Video
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.
Servings 6 servings
- 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.
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.
Calories: 442kcal | Carbohydrates: 76g | Protein: 9g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 1075mg | Potassium: 1649mg | Fiber: 11g | Sugar: 37g | Vitamin A: 3930IU | Vitamin C: 81.9mg | Calcium: 144mg | Iron: 2mg