Place the Red Chili Pepper (1) and Eggplant (1) in a roasting tin with Garlic (5 clove), Ground Cumin (1 teaspoon), Salt (1 teaspoon), Ground Black Pepper (to taste), Smoked Paprika (1/2 teaspoon), and Olive Oil (1 dash). Roast for 20 minutes or until the vegetables are soft and slightly charred. Once done set aside and leave to cool down.
In the meantime, boil the Plantain (5) in abundant water for 20 minutes or until a knife goes in without resistance. When cooked, remove from the water and set aside to cool down. Peel the plantain and with a knife slice in the middle to open a pocket. Try not to go all the way through to the other side to avoid the vegetables coming out from underneath.
Fill each plantain with as much of the veggies as possible. Add the Cheese (1 cup) all over the length of the plantain and broil until the cheese has melted to a gooey perfection! Serve on its own or your choice of green vegetables or salad. Enjoy!