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.
Chop the pepper and aubergine in small squares. Place in a roasting tin with the unpeeled garlic cloves. Roast for 20 minutes or until the vegetables are soft and slightly chard. Once done set aside and leave to cool down.
In the meantime boil the plantain in abundant water for 20 minutes or until a knife goes in without resistance. A good indication if its done when the skin opens. See video. 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 the plantain with as much as the veggies as possible. If you're preparing this dish in advance, at this point wrap the plantain in kitchen plastic or place in an air tight container and keep in the fridge until needed.
Add the cheese all over the length of the plantain and broil until the cheese has melted to a gooey perfection!
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