These vegetarian plantain boats are a delightful and creative dish that combines the natural sweetness of ripe plantains with a variety of flavorful vegetables. Whether you’re a dedicated vegetarian or just looking to enjoy a meatless option, these plantain boats are sure to please your palate.
Vegetarian Plantain Boat
- 1 large pot
- 1 pan,
- Cutting Knife
- Baking tray (13’’X18”)
- 2 plantains very ripe, peeled (skin must be partially black)
- 2 tablespoons vegetable oil to grease tray
- 2 tablespoons olive oil
- 1 cup red onion diced finely
- 1 clove garlic crushed
- ¼ cup red bell pepper diced
- 1 medium eggplant washed and diced (unpeeled)
- 4 large tomatoes (diced peeled)
- 1 ½ teaspoon salt or to taste
- 1 tablespoon oregano dry, ground
- ¼ teaspoon pepper freshly cracked, or ground, or to taste
- ½ cup grated cotija cheese
- 1 tablespoon sliced chives
- 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 it on the baking tray and set aside.
- 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 salt to taste, oregano, and pepper to taste.
- Add the filling to the plantains and sprinkle cotija cheese over the top.
- Bake: Cook in preheated oven to 350ºF [175 ºC] until cheese is bubbly and starts to turn golden brown (about 20 mins.).
- Serving: Garnish with the chives and serve.