I love roasted eggplant, and this vegetarian dish combines the hearty vegetable with sweet plantains for a spicy side to your Kwanzaa feast. Plantains are similar to a banana, but are generally used for cooking. In this recipe, I roast them and then toss them in a spice mixture. If you love sweet and savory contrasts in food, then this is a dish for you!
Roasted Eggplant & Plantains Recipe
- 4 green plantains(not peeled)
- 1 medium eggplant
- 2 tbsp unsalted butter, melted
- 1/2 cup coffee
- 11/2 tsp brown sugar
- 1 tsp salt
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom, preferably freshly ground
- Pinch of ground nutmeg
- 1/2 cup soy sauce
- 1 tbsp maple syrup
- 1 tbsp chopped chives
1. Preheat the oven to 375 degrees F. Arrange the whole plantains on a baking sheet and roast until the skin starts to color, about 7 minutes. Remove from the oven and set aside to cool slightly.
2. Meanwhile, cut the eggplant lengthwise in half and brush the cut sides with the melted butter. Arrange on a baking sheet and roast until tender, 20 to 30 minutes. Remove from the oven and set aside until cool enough to handle, then scoop the eggplant fleshinto a blender, add the coffee, and puree until smooth (leave the oven on.) Transfer to a serving bowl.
3. When the plantains are cool enough to handle, peel them and cut into 1-inch pieces. Combine the brown sugar, salt, ginger, cinnamon, cardamom, nutmeg, soy sauce, and maple syrup in a large bowl. Add the sliced plantains and toss to coat. Arrange the plantains on a baking sheet and roast for another 5 minutes.
4. Fold the plantains into the eggplant puree and sprinkle with the chives.