Pastelon Dominicano

The Dominican pastelon is more like a casserole. A main element of Dominican cuisine. There are more than six variations in the Dominican Republic the most popular ones being pastelon de platano maduro(yellow plantain casserole) and pastelon de yuca(cassava casserole). Pastelones can be found in other Latin American Countries like Puerto Rico, Venezuela, Panama and Cuba, specially the eastern part which has great Dominican influence. Pastelones are usually stuffed with ground meat or chicken. (source: Wikipedia)

Here’s my very simple version of this dish.

Ingredients:
Depending on size of dish to be used..
-4 ripe plantains
-1 lb. of lean ground beef
-2 eggplants
-1 tbsp of tomato paste
-1 green pepper
-1 red pepper
-1 onion
-1 tsp of garlic powder

Directions:

Peel plantains and boil until soft.

Cut eggplants lengthwise and place on baking sheet. Drizzle with a bit of olive oil and bake for about 20 mins at 350.

Cook lean meat in skillet and add peppers, onion, tomato paste and garlic powder. Feel free to add any seasoning you would like.

Once plantains are done let them cool for a bit and mash them with a fork. You may want to take out the black seeds from the inside of it.

When you have the main 3 ingredients ready; mashed plantains, cooked meat and baked eggplants it is time to put it all together. Start by layering with plantain and then eggplant followed by the meat. Continue until all your ingredients are finished.

When finished you can sprinkle some low-fat cheese on top and bake for another 20 minutes at 350 until cheese is bubbly.

This dish was very tasty and I know that because my husband and I fought over the last piece!!! Hope you enjoy it. This is a great balance of protein and carbs as the ripe plantain is a complex carb with lower glycemic index.

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