Green Plantain and Spinach Bake with Melted Cheese Center, Roasted Tomato Sauce and Pumpkin Seeds

Instructions

1. 1

   Preheat the oven to 425°F/220°C. Place the tomatoes, 60 g of the onion, and 2 garlic cloves on a baking tray; toss with 15 ml (1 tbsp) olive oil, half of the oregano, half of the smoked paprika, and a pinch of salt. Roast for 25 minutes, until the tomatoes are very tender and lightly browned.

2. 2

   While the tomatoes roast, place the green plantains in a pot with enough water to cover and 1 teaspoon of salt. Cook over medium heat for 18 to 20 minutes, until tender when pierced. Drain well.

3. 3

   In a large skillet, heat 15 ml (1 tbsp) olive oil and 15 g (1 tbsp) butter over medium heat. Add the remaining 60 g onion and 2 chopped garlic cloves. Sauté for 3 to 4 minutes. Add the spinach, a pinch of salt, black pepper, and the remaining smoked paprika. Cook for 2 to 3 minutes, until the spinach wilts. Stir in the lemon juice and set aside.

4. 4

   Mash or blend the hot cooked plantains with the milk, the remaining 15 g (1 tbsp) butter, the rest of the oregano, and a pinch of pepper. Adjust salt until you have a thick, smooth mash.

5. 5

   Transfer the roasted tomatoes, onion, and garlic to a blender or food processor. Blend into a rustic sauce. Taste and adjust salt if needed.

6. 6

   Lower the oven temperature to 375°F/190°C. Lightly grease a medium baking dish. Spread half of the plantain mash on the bottom, cover with all of the sautéed spinach, distribute the mozzarella in the center, and finish with the remaining mash.

7. 7

   Bake for 15 minutes at 375°F/190°C, until the cheese is melted and the top is set. Meanwhile, toast the pumpkin seeds in a dry skillet over medium heat for 2 to 3 minutes, stirring often so they do not burn.

8. 8

   Remove the bake from the oven, let it rest for 5 minutes, and serve hot with the roasted tomato sauce spooned over the top or on the side. Finish with the toasted pumpkin seeds and an extra touch of black pepper if desired.