RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

Appetizer RecipesVegetable Appetizers pg 2 >  Plantain, Roasted with Garlic Sauce



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

Roasted Plantain Pieces With Roasted Garlic-Lime Dipping Sauce

Vegan Soul Kitchen
by Bryant Terry
"Justicia" by Eddie Palmieri from Fania Live 03 from San Francisco DJ Sake One
When I first tested the recipe, the plantains I used were slightly yellow—almost green—and reminded me of the flavor of tostones (twice-fried plantains found in Latin American cuisine). So I decided that I would pair them with garlic dipping sauce to make a tasty appetizer. According to Raul Musibay, Cuban cookbook author and cofounder of, tostones can be linked directly to the African continent: "The tradition of the tostone comes from African slaves. In the Congo, the people prepare plantains in the exact same way, even to this day."
Yield: 4 to 6 servings

Roasted Garlic-Lime Dipping Sauce

• All the cloves from one head of roasted garlic *below
• 1/4 cup extra-virgin olive oil
• 1 tablespoon minced cilantro
• 1/4 cup freshly squeezed lime juice
• 1/4 cup water
• 1/4 teaspoon coarse sea salt
• Freshly ground white pepper

Roasted Plantains
• 3 large, slightly ripe yellow plantains, ends cut off, peeled, cut in half lengthwise and cut into 1/2-inch pieces widthwise
• 1 tablespoon extra-virgin olive oil

For the dipping sauce
In an upright blender, combine the roasted garlic, olive oil, cilantro, lime juice, water, and 1/4 teaspoon salt. Puree until creamy.
Season with white pepper and salt to taste.

For the plantains
Preheat oven to 450°F.

In a small bowl, toss the plantains and the olive oil. Transfer to a parchment-lined baking sheet and cook, stirring a few times to ensure even browning, until crisp on the outside and starting to turn golden brown, about 30 minutes.

Transfer the plantain pieces to a serving platter and scatter them around the dipping sauce. Have toothpicks handy for easy dipping.

*Roasting Garlic
Preheat your oven to 325°F, cut off just enough of the head of a garlic bulb to expose the garlic cloves, transfer to aluminum foil cutside up, and drizzle with extra-virgin olive oil. Wrap the foil tightly, place in a baking receptacle to catch any drippings, and bake until the garlic is tender, about 1 hour.


Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Vegetable Appetizers pg 2   |   Garbanzo Tabbouleh   |   Glazed Edamame Beans   |   Green Beans with Basil Dip   |   Grape Leaves, Lemony Stuffed   |   Grape Leaves, Stuffed   |   Grape Leaves, Stuffed (Dolmathes)   |   Grape Leaves, Stuffed (Yaprak)   |   Grilled Roasted Garlic   |   Italian Rice Fritters   |   Jalapenos, Baked Jalapeno Poppers   |   Jalapenos, Grilled Pepper Poppers   |   Jalapeno Poppers (Gluten Free)   |   Lentils & Rice   |   Matbucha   |   Mung Bean Dumplings In Ginger Sauce   |   MUSHROOM APPETIZERS >>>   |   Okra, Stuffed with Coriander   |   Okra Fritters   |   ONION APPETIZERS >>>   |   Pig Skins   |   Plantain, Roasted with Garlic Sauce   |   Poblano Chiles, 3 Cheese Stuffed   |   Potatoes, Baked Pomme Frites   |   Potato & Carmelized Onion Tarts   |   Potato, Cheddar Skins & Garlic Dip   |   Potato and Cheese Roll   |   Potato Latkes   |   Potato, Mini Latkes w/Pear Chutney   |   Potato, Mushroom & Dried Plum Torta   |   Potato Pancakes, Bacon & Chive   |   Potato Pancakes, Korean   |   Potato Party Pancakes   |   Potato Planks, Grilled  |   Potato Skewers, Rosemary   |   Potato Skins w/Sun Dried Tomatoes   |   Potato, Spiced Potato Dumplings   |   Potato Walnut Cakes   |   Pumpkin, Cored Pumpkin   |   Pumpkin Fritters, South African   |   Pumpkin Ravioli  
  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages