Plantain Lasagne 'Pastelon'
Ever thought of putting bananas into a lasagne?
- 6 plantains
- 500 grams beef
- 400 grams chopped tomatoes
- 380 grams black beans in water
- 1/2 teaspoon cinnamon
- 1 teaspoon paprika
- 1 teaspoon chilli flakes
- 1 onion
- 1 long red pepper, sliced lengthways and deseeded
- 2 cloves of garlic, crushed
- 1 teaspoon coconut oil
- 2 oxo beef stock cubes
- 1 tablespoon soy
- 2 tablespoons red wine vinegar
- 3 eggs
- 1 tablespoon grated parmesan (optional)
- Using a mandolin or sharp knife slice the 4 plantain lengthways into long thin strips. (Cut off ends first to make it easier to peel).
- Spray or brush plantain with cooking oil (I used coconut oil) and bake on nonstick parchment paper for 58 minutes on each side at 180C.
- Meanwhile cook onions in 1 teaspoon oil and add the red pepper. Cook until onions are transparent and add the garlic, spices, crushed stock cubes, vinegar and soy sauce.
- Add beef and cook until browned then add the beans and chopped tomato. Simmer for 1015 minutes until liquid has reduced.
- In a rectangular pie dish layer the plantain followed by beef mixture, repeat and finish with a top layer of plantain.
- Using a fork whip 3 eggs and pour this over the lasagne followed by parmesan.
- Bake for 1520 minutes at 180C.
- Top with coriander and serve.