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Plantain Boats with Grilled Vegetables and Melted Cheese
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Recipe

10 INGREDIENTS • 3 STEPS • 50MINS

Plantain Boats with Grilled Vegetables and Melted Cheese

4.3
3 ratings
Sweet, ripe plantain filled with roasted veggies and garlic topped with cheese and baked until the cheese has perfectly melted into a gooey, crispy deliciousness.
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Mi Terruño Food
Hi, my name is Morella. I'm a foodie, cook, food photographer, and proud Italo - Venezuelan! My recipes are traditional creole cuisine of Venezuela, occasionally fused with traditional flavors of southern Italy.
https://www.youtube.com/channel/UCifZtpcvsUMy7gcL2zo83Rg
Sweet, ripe plantain filled with roasted veggies and garlic topped with cheese and baked until the cheese has perfectly melted into a gooey, crispy deliciousness.
50MINS
Total Time
$0.68
Cost Per Serving
Ingredients
Servings
4
US / Metric
Plantain
5
Plantains, ripe
Red Chili Pepper
1
Red Chili Pepper, diced
Eggplant
1
Large Eggplant, diced
Garlic
5 cloves
Garlic
Salt
1 tsp
Salt
Smoked Paprika
1/2 tsp
Smoked Paprika
Ground Cumin
1 tsp
Ground Cumin
Ground Black Pepper
to taste
Ground Black Pepper
Olive Oil
1 dash
Olive Oil
Cheese
1 cup
Cheese, grated
Nutrition Per Serving
VIEW ALL
Calories
225
Fat
6.9 g
Protein
7.4 g
Carbs
38.1 g
Add to plan
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Plantain Boats with Grilled Vegetables and Melted Cheese
Save
author_avatar
Mi Terruño Food
Hi, my name is Morella. I'm a foodie, cook, food photographer, and proud Italo - Venezuelan! My recipes are traditional creole cuisine of Venezuela, occasionally fused with traditional flavors of southern Italy.
https://www.youtube.com/channel/UCifZtpcvsUMy7gcL2zo83Rg
Cooking InstructionsHide images
step 1
Place the Red Chili Pepper (1) and Eggplant (1) in a roasting tin with Garlic (5 cloves), Ground Cumin (1 tsp), Salt (1 tsp), Ground Black Pepper (to taste), Smoked Paprika (1/2 tsp), 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.
step 1 Place the Red Chili Pepper (1) and Eggplant (1) in a roasting tin with Garlic (5 cloves), Ground Cumin (1 tsp), Salt (1 tsp), Ground Black Pepper (to taste), Smoked Paprika (1/2 tsp), 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.
step 2
In the meantime, boil the Plantains (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.
step 2 In the meantime, boil the Plantains (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.
step 3
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!
step 3 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!
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Tags
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Appetizers
Gluten-Free
Lunch
Snack
Shellfish-Free
Vegetarian
Quick & Easy
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