Recipe

Redland Eggplants Stuffed with Cuban Picadillo and Ripe Plantain

Name: Redland Eggplants Stuffed with Cuban Picadillo and Ripe Plantain
Prep time: 25 min
Cook time: 50 min
Total time: 80 min
Ingredients: 2 large eggplants (400-450 g each); 10 ml olive oil; Salt to taste; 1 well-ripe cooking plantain (about 250 g unpeeled); 15 ml olive oil; 15 ml olive oil; 1 small onion, finely chopped; ½ green pepper, finely chopped; 3 cloves garlic, chopped; ½ teaspoon ground cumin; ½ teaspoon dried oregano; 350 g ground beef; 60 ml dry white wine; 200 g crushed tomatoes; 1 bay leaf; 40 g pitted green olives, chopped; 25 g raisins (optional); Salt and black pepper to taste; 100 g grated melting cheese

Roasted eggplant boats stuffed with Cuban picadillo, olives, and diced ripe plantain, topped with cheese and baked until golden. Serves 4.

CiberCubaNovember 6, 2026

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Preparation25 min
Cooking50 min
Total time1 h 20 min
Servings4 servings (1 large half per person)
DifficultyMedium

These stuffed eggplants combine Cuban picadillo with sofrito, dry wine, and olives, along with the sweetness of golden ripe plantain. The roasted pulp is incorporated into the filling, and the four halves are finished in the oven with cheese: an adaptation for a family meal.

To make use of local produce, look for Redland eggplants or from other areas of Miami-Dade and confirm their origin when purchasing. According to UF/IFAS, most of the county's eggplant harvest is collected from October to April, so November and December fit within that season. Specific availability depends on the producer; the other ingredients do not need to be local.

The recipe yields four servings, one large half per person. You can serve them with white rice, which is not included in the ingredients or timings.

Method

The boats

Preheat the oven to 200 °C (392 °F), with top and bottom heat.
Wash and dry the eggplants and cut them in half lengthwise. With the tip of a knife, score the pulp in a grid pattern, without piercing the skin.
Brush the pulp with the 10 ml of oil, season lightly, and place the halves cut-side up on a baking sheet. Roast for 30-35 minutes, or until the pulp is soft; extend by a few minutes if necessary.

The filling

While the eggplants are roasting, peel the plantain and cut it into 1 cm cubes. Brown them in a non-stick skillet with 15 ml of oil over medium heat for about 6-8 minutes, moving them carefully so they brown on all sides. Set aside on a plate.
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In the same skillet, heat the remaining 15 ml of oil and sauté the onion and pepper over medium heat for about 5 minutes, until soft. Add the garlic, cumin, and oregano and sauté for 1 more minute, without burning the garlic.
Add the ground beef and break it up with a wooden spoon. Cook while stirring and check with a thermometer that it reaches 71 °C (160 °F). Season with salt and pepper. Wash utensils and surfaces that have touched raw meat before using them with cooked foods.
Pour in the wine and let it reduce for 2-3 minutes. Add the crushed tomatoes, bay leaf, olives, and raisins if using. Cook over medium-low heat for 10-12 minutes, stirring occasionally, until the picadillo is juicy but not liquid.
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Assembly and gratinating

Remove the eggplants from the oven and let them cool just enough to handle carefully. With a spoon, scoop out part of the pulp, leaving a 1 cm border attached to the skin so the boat holds its shape. Place the four halves in a baking dish.
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Chop the pulp you removed and remove the bay leaf from the picadillo. Mix the picadillo with the chopped pulp and, carefully so as not to break them, with the plantain cubes. Taste and adjust salt if needed.
Distribute the filling among the four halves, filling them without breaking the skin, and cover with grated cheese, without covering everything completely. If there is leftover filling, place it in a small oven-safe dish.
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Bake at 200 °C (392 °F) for about 8-12 minutes, until the cheese melts and the center of the filling reaches 74 °C (165 °F); extend the time if necessary. To brown the cheese more, finish with the broiler for 1-3 minutes, watching continuously so it does not burn.
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Let rest for 5 minutes before serving, one half per person.

Tips and variations

How to choose the eggplant: look for firm pieces with taut skin and no soft spots. Confirm their origin to buy local produce.

The plantain: use a well-ripe cooking plantain (plátano macho), with yellow skin covered in abundant black or nearly black spots, firm pulp, and no mold or fermented smell. Brown it separately and incorporate it at the end so it does not fall apart.

Cheese and raisins: mozzarella or gouda work for gratinating. Distribute the cheese without completely hiding the filling. Raisins are optional.

Amount of filling: the cavity depends on the size of the eggplants. Fill the halves without breaking them; if there is leftover filling, bake it separately in a small oven-safe dish.

Safe cooking: check with a thermometer that the ground beef reaches 71 °C (160 °F). A color change does not replace this measurement. In the final baking, check that the center of the filling reaches 74 °C (165 °F), especially if you have prepared any component in advance.

Storage: refrigerate in shallow containers within 2 hours, or within 1 hour if the ambient temperature exceeds 32 °C. Store at 4 °C or less and consume within a maximum of 3 days. To reheat, use the oven at 180 °C and check that the center reaches 74 °C; the time will depend on the size and whether it comes directly from the refrigerator. You can prepare the picadillo the day before, refrigerate it promptly, and reheat it before assembling the eggplants.

Organization: the initial roasting overlaps with the filling preparation. The estimated total time includes assembly and 5 minutes of resting.

Sources: UF/IFAS, Eggplant Production in Miami-Dade County, Florida (TR008), for the season; FoodSafety.gov, Safe Minimum Internal Temperatures, for cooking temperatures.