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

Canoas de Pltano Maduro (Meatless Ripe Plantain Boats)

This Canoas de Pltano Maduro is a vibrant and satisfying dish! Ripe plantain boats filled with a colorful medley of sautéed vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Latin American
Ingredients Equipment Method Notes

Ingredients
  

For the Canoas:
  • 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 baking tray
  • Sharp knife
  • Cutting board
  • Large skillet
  • Spatula

Method
 

Preparation Steps:
  1. Preheat your oven to 375°F (190°C). While the oven is warming up, grease your baking tray with vegetable oil to ensure the plantains don’t stick.
  2. Slice each ripe plantain in half lengthwise. Carefully scoop out some of the flesh with a spoon, creating a boat shape. Make sure to leave enough of the plantain flesh around the edges to maintain its structure. Place the plantain halves cut-side up on the greased baking tray.
  3. Sprinkle the plantains with salt, ensuring they are evenly seasoned. This will enhance their natural sweetness and flavor.
  4. In a large skillet, heat the olive oil over medium heat. Add the diced red onions and sauté until they become translucent, about 5 minutes. Then, add the crushed garlic and diced red bell pepper, cooking for an additional 2-3 minutes until fragrant.
  5. Stir in the diced eggplant and cook for about 5 minutes until it starts to soften. Next, add the diced tomatoes, cayenne pepper, oregano, salt, and pepper. Allow the mixture to simmer for about 10 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.
  6. Spoon the vegetable mixture generously into each plantain boat, packing it in well to ensure every bite is full of flavor.
  7. Sprinkle the grated cheddar cheese over the filled plantains. Place the tray in the preheated oven and bake for approximately 25-30 minutes, or until the cheese is melted and bubbly, and the edges of the plantains are lightly browned.
  8. Once baked, remove from the oven and sprinkle with fresh chives for a pop of color and flavor. Allow to cool for a few minutes before serving. Enjoy your Canoas de Pltano Maduro hot, straight from the oven!

Notes

  • For a creamier filling, consider adding some diced zucchini or yellow squash.
  • If you prefer a different cheese, feta or mozzarella can be used in place of cheddar.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.