Arepas Stuffed with Smoky Eggplant, Sweet Pepper and Llanero Cheese

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the eggplant on a tray, toss it with 1 tablespoon of vegetable oil and a pinch of the salt, and roast for 18 minutes, until tender and lightly browned.

2. 2

   Meanwhile, in a bowl combine the pre-cooked white cornmeal with the warm water, the remaining salt for the dough, and 1 teaspoon vegetable oil. Let it rest for 5 minutes, then knead briefly until smooth and crack-free.

3. 3

   Divide the dough into 4 portions and shape medium arepas about 4 inches across. Keep them covered so they do not dry out.

4. 4

   Heat a skillet over medium heat and add 1 teaspoon vegetable oil. Cook the arepas for 5 minutes on one side and 5 minutes on the other, until a light crust forms. Remove and set aside.

5. 5

   In another skillet over medium heat, add the remaining teaspoon of vegetable oil. Sauté the onion and sweet pepper for 4 minutes. Add the garlic and cook 1 minute more.

6. 6

   Stir in the roasted eggplant, grated panela, ground cumin, and the remaining salt intended for the filling. Cook for 3 to 4 minutes, lightly mashing the eggplant so the texture becomes creamy but still has some body.

7. 7

   Turn off the heat and mix in the fresh cilantro and half of the crumbled Llanero cheese. Reserve the remaining cheese for finishing.

8. 8

   Transfer the seared arepas to the oven at 220 °C / 425 °F for 8 minutes so they finish cooking inside. Remove and let rest for 2 minutes.

9. 9

   Carefully split each arepa open to form a pocket. Fill with the hot eggplant mixture and finish with the remaining Llanero cheese.

10. 10

    Melt the butter in a clean skillet over medium-low heat and lightly brown the stuffed arepas for 1 minute per side for a glossy, flavorful finish. Serve immediately.