Canoas de Plátano Maduro Stuffed with Eggplant

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I'm not Walter Grocery store Market, but I know what you thought when you saw this dish: 1) That looks good !, and 2) That's not how the Canoes are made!

If you're right. Traditionally this dish of Puerto Rican origin is filled with ground meat and the plantains are fried, which makes it quite rich, but much heavier and loaded in calories. Everything good has a bad side.

The good news is that this version is very rich. It will make your stomach and waist happy in the same way.

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There is a good reason why I am always looking for ways to make our food more natural and healthy: I love eating, and if I can do it without too much guilt, even better. And since I like to share with you the food I love, they always end up here.

In the many years that we have been inviting you to our table, much has changed in this "business". The good news is that we have become more aware of our food, what it contains, where it comes from, and its impact on our health and the environment. The bad news is that there are tons of misinformation, and people who live to give health advice without having the proper qualification for it. This is something that worries us, and something we have always tried to avoid.

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The truth is, there is no simple solution. No food guarantees that you will not get sick, and no momentarily popular diet will cure you of a serious illness. The reality is that for years the best way of life is not a secret : Eat more vegetables and fruits, exercise, cook more at home and with more unprocessed products. It's just that it's not a glamorous solution.

"Extraordinary assertions demand extraordinary evidence," as the brilliant Carl Sagan put it, and your doctor is the best person to tell you what you have to do to improve your health. Caveat Emptor , beware the buyer, the Romans would say.

Bon Appetite,

Aunt Clara

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Canoas de Plátano Maduro Stuffed with Eggplant, Recipe and Video

Preparation

15 mins

Cooking

25 mins

Total Time

40 mins

 

Canoas de Plátano Maduro Stuffed with Eggplant, Recipe and Video: Traditionally fried, this is the lightest version, it is also vegetarian.

Serves : 6 servings

Author : Clara Gonzalez

Ingredients

• 2 tablespoons of vegetable oil (corn, peanut or soy)
• 6 very ripe bananas , peeled
• 1 teaspoon of salt

For the filling

• 2 tablespoons of olive oil
• 2 large onions , finely chopped
• 3 garlic cloves mashed
• 1 red bell pepper , cut into cubes
• 2 large aubergines , washed and cut into cubes (unpeeled)
• 6 large tomatoes , chopped
• 1/2 teaspoon of cayenne pepper
• 1 1/2 teaspoon of salt , or to taste
• 1/4 teaspoon oregano
• 1/4 teaspoon pepper or to taste
• 3/4 cup grated cheddar cheese

Instructions

1. Spread a baking sheet with the oil. Reservation.
2. Boil the bananas by adding the salt to the water. Remove from the water, cut along and separate a little to create the canoes. Reservation
3. Heat the oven to 350ºF [175ºC]

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For the filling

1. Heat olive oil in a pot over low heat. Add the onion and cook, stirring until it becomes transparent. Add the garlic, pepper, tomatoes and eggplant. Mixture.
2. Cover and cook, stirring regularly, until the vegetables are cooked and there is no liquid in the cauldron.
3. Season with cayenne, salt to taste, oregano and pepper to taste.
4. Fill the canoes and cover with the cheese.
5. Bake until the cheese melts and begins to brown (about 20 minutes).