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Homemade Canoas de Pltano Maduro (Meatless Ripe Plantain Boats) photo

Canoas de Pltano Maduro (Meatless Ripe Plantain Boats)

This Canoas de Pltano Maduro is a delightful dish bursting with flavor! Sweet plantains filled with savory vegetables make for a satisfying meatless meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Latin American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 6 very ripe plantains peeled (skin must be partially black)
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil to grease the tray
  • 2 tablespoons olive oil
  • 2 large red onions diced finely
  • 3 cloves garlic crushed
  • 1 red bell pepper diced
  • 2 large eggplants washed and diced (unpeeled)
  • 6 large tomatoes diced
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt or to taste
  • 1 teaspoon oregano (dry, ground)
  • 1 teaspoon pepper (freshly-cracked or ground), or to taste
  • 1 cup grated cheddar
  • 1 tablespoon sliced chives

Equipment

  • Large cutting board
  • Sharp Knife
  • Large skillet
  • Baking tray
  • Oven

Method
 

Instructions
  1. Begin by preheating your oven to 375°F (190°C). This will ensure that your plantains bake evenly and achieve that perfect golden color.
  2. Peel the ripe plantains carefully, making sure to leave some of the skin on if possible. Cut each plantain in half lengthwise, creating two long "boats." Use a sharp knife to lightly score the flesh of the plantain without cutting through the skin. This will help them cook evenly.
  3. Grease a baking tray with vegetable oil to prevent sticking. Place the plantain halves cut-side up on the tray and sprinkle with a teaspoon of salt. Bake in the preheated oven for about 25-30 minutes or until the plantains are soft and caramelized.
  4. While the plantains are baking, heat olive oil in a large skillet over medium heat. Add the diced red onions and cook for about 3-4 minutes until they become translucent. Then, add the crushed garlic and diced red bell pepper, stirring occasionally until fragrant.
  5. Next, add the diced eggplant and tomatoes to the skillet. Season with cayenne pepper, salt, oregano, and freshly cracked pepper. Cook for another 10-12 minutes until the eggplant is tender and the mixture is well combined.
  6. Once the plantains are baked, remove them from the oven. Carefully spoon the sautéed vegetable mixture into each plantain boat, packing it in generously.
  7. Sprinkle grated cheddar over the top of each filled plantain boat. Return them to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  8. Remove the Canoas de Pltano Maduro from the oven and let them cool for a few minutes. Garnish with sliced chives for a fresh finish. Serve warm and enjoy the delightful combination of flavors!

Notes

  • For a warm weather twist, consider adding fresh herbs like cilantro or parsley to the vegetable filling for a burst of freshness.
  • In cooler months, you can incorporate hearty vegetables such as zucchini or butternut squash for added warmth and comfort.
  • Add some black beans or chickpeas for extra protein, making this dish even more filling.