Dominican Sweet Plantain Pastelón with Savory Coconut Chicken and Roasted Eggplant

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the eggplant cubes on a baking sheet, toss them with 1 tablespoon olive oil, a pinch of salt, and a pinch of black pepper, and roast for 20 minutes until tender and lightly browned.

2. 2

   Meanwhile, arrange the sweet plantains on another lined or lightly greased baking sheet. Bake at 220 °C / 425 °F for 15 minutes, turning halfway through, until soft and caramelized on the edges. Remove and set aside. Lower the oven temperature to 190 °C / 375 °F.

3. 3

   Season the chicken with half of the salt, half of the black pepper, the dried oregano, and the sour orange juice. Let it rest for 10 minutes while you prepare the sofrito.

4. 4

   Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the red onion, sweet peppers, and garlic. Cook for 4 to 5 minutes until fragrant and tender.

5. 5

   Add the seasoned chicken to the skillet and cook for 6 to 8 minutes, stirring, until fully changed in color and lightly browned in spots.

6. 6

   Stir in the tomato paste, fresh thyme, and coconut milk. Cook for 5 to 7 minutes over medium-low heat until the sauce thickens slightly. Add the roasted eggplant and fresh cilantro, mix well, and adjust with the remaining salt and black pepper. Remove from the heat.

7. 7

   Grease a baking dish with the butter. Arrange one layer of baked sweet plantains across the bottom and gently press them with a fork to create an even base.

8. 8

   Spread all of the coconut chicken and eggplant mixture on top. Add half of the shredded mozzarella cheese.

9. 9

   Cover with the remaining sweet plantain layer. Pour the beaten eggs evenly over the top, sprinkle with the rest of the mozzarella cheese, and finish with the breadcrumbs for a lightly crisp golden surface.

10. 10

    Bake at 190 °C / 375 °F for 20 minutes, until the pastelón is set, bubbling, and golden on top. If you want deeper color, broil for 2 to 3 additional minutes, watching closely.

11. 11

    Let it rest for 10 minutes before slicing and serving so the layers can hold together better.