When it comes to cooking, plantains are really more of a vegetable than a fruit. Grown extensively in Ecuador, plantains are usually cooked before eating, both when green and at various stages of ripening. When they are ripe they turn yellow than black. Plantains are larger and firmer than their banana relative and not sweet. With their bland, starchy, somewhat potato-like flavor, plantains take well to many cooking methods.
In October of 2018, I had posted a blog on Baked Patacones w/ Guacamole. Patacones or fried plantains had been my initial introduction to this vegetable in Ecuador. After enjoying them there, I have since made them a few different ways. I understand you can add them to stews, boil and puree them like mashed potatoes or bake with sugar and cinnamon for dessert.
Today, I wanted to make stuffed plantains but decided to do it in individual servings as opposed to leaving them in their skins. Of course, you can’t eat plantains without some avocado mayo, right!
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- 2 ripe plantains (380 gm when cooked)
- 2 Tbsp oil
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup tomato sauce
- 454 grams ground meat
- 1 Tbsp EACH Smoked paprika & parsley flakes
- 1 tsp salt
- pepper to taste
- 1 small red, green or yellow pepper
- 50 grams cheese of your choice, grated
- 2 ripe fresh avocados
- 1/4 cup olive oil
- 1 tsp lime OR lemon juice
- 1/2 tsp garlic powder
- 1 tsp salt
- 1 Tbsp Dijon mustard
- 1/2 tsp pepper
Ingredients
Plantains
Avocado Mayo
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- Preheat oven to 400 F. Line a baking sheet with foil & lightly butter. IF YOU PREFER, PREPARE AVOCADO MAYO AT THIS TIME.
- Using a sharp knife, cut both ends off the plantain. Slit a shallow line down the long seam of the plantain, peel only as deep as the peel. Remove plantain peel by pulling back. Place plantains on baking sheet & lightly spray with cooking spray. Bake for about 15 minutes, turn & bake for another 15 minutes or until golden & tender.
- While the plantains are baking, add 2 Tbsp of oil to saucepan, followed by onions, garlic & tomato sauce. Allow to simmer about 10 minutes, stirring frequently to prevent burning, add about 1/2 cup water if necessary. Add ground meat & seasonings. Continue cooking for about 10 minutes more then add the small pepper.
- Adjust oven to 375 F. Butter 4 custard baking cups. Lightly mash plantains. Scoop 4 equal parts into custard cups. Press against sides to form 'cups'. Sprinkle a small amount of grated cheese in bottom of each cup then divide meat filling between them. Bake for 10 minutes; remove from oven & top with remaining cheese. If you like, place back in oven for another 5 minutes. Serve warm with Avocado Mayo.
- Remove peel & pits from avocados. In a food processor, combine all ingredients & puree. Remove from processor, cover & set aside.