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extra-virgin olive oil kosher salt tomato eggplant onion green bell pepper garlic ground lamb ground cumin cilantro parsley Feta cheese yogurt
Viewed: 38 - Published at: 9 years agoIngredients
- Eight 1/4-pound, very ripe yellow plantains
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- Kosher salt
- 1 large tomato, cored and finely chopped
- 1 1/2 cups finely diced eggplant
- 1 small onion, finely chopped
- 1/4 cup finely chopped green bell pepper
- 2 garlic cloves, minced
- 1 pound ground lamb
- 1/2 teaspoon ground cumin
- 2 tablespoons finely chopped cilantro, plus more for garnish
- 2 tablespoons finely chopped parsley, plus more for garnish
- 4 ounces feta cheese, crumbled
- Plain yogurt, preferably goat, for serving
Method
- Preheat the oven to 350.
- Using a sharp knife, shave 1/4 inch lengthwise off the bottom of each plantain so they sit flat.
- Slit the tops lengthwise; gently open the peels to expose the fruit.
- Using a spoon, scoop about 2 tablespoons of the fruit out of each plantain to make room for the stuffing.
- Brush the plantains all over with oil and season with salt.
- Arrange them slit sides up on a rimmed baking sheet.
- Bake for about 35 minutes, until the plantains are very tender; let cool slightly.
- Leave the oven on.
- Meanwhile, in a large skillet, heat the 2 tablespoons of olive oil.
- Add the tomato, eggplant, onion, green pepper, garlic and a large pinch of salt and cook over moderately high heat, stirring occasionally, until softened, about 8 minutes.
- Add the lamb and cumin and cook, stirring to break up the meat, until no trace of pink remains, about 7 minutes.
- Stir in the 2 tablespoons each of parsley and cilantro and season with salt.
- Spoon the filling into the plantains and sprinkle the feta on top.
- Bake the stuffed plantains for about 10 minutes, until heated through and the cheese just starts to melt.
- Transfer the plantains to a platter and garnish with chopped parsley and cilantro.
- Serve with yogurt.
