Courtesy of PureZing

Serves 4

INGREDIENTS:

4 green plantains
Sea salt and freshly ground pepper
1 lb. ground veal
1 small onion, chopped finely
2 cloves garlic, pressed or finely minced
1 teaspoon fresh thyme, chopped finely
Pinch of cumin
1 Tablespoon sesame oil
1 Tablespoon extra virgin olive oil
Freshly ground pepper
1 lemon cut in wedges

DIRECTIONS:

In a large pot of boiling water, cook unpeeled plantains for 10 minutes. Remove from hot water and run cold water over plantains.

Preheat the oven to 350 degrees.

Without peeling, halve each plantain lengthwise. Scoop out half the plantain flesh, leaving a trough from end to end in which to place the stuffing.

In a bowl, mix the veal, onion, garlic, egg, thyme, cumin and sesame oil. Season with salt and pepper.

Divide the stuffing between the four plantain halves and fill each one, gently mounding the stuffing. Brush with olive oil and give a grind of pepper to each one.

Put the stuffed plantains in a buttered baking dish and bake uncovered for 15-20 minutes till the veal is done and golden brown.

Serve on plates with lemon wedges. Good with curried rice.