Roasted Eggplant & Plantains Recipe

By Marcus Samuelsson |

Prep Details

Servings: 4-6

Ingredients

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

Directions

Photo: NellieMcS

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.