Arepas Stuffed with Smoked Eggplant, Creamy Pinto Beans and Fresh Hand Cheese with Cilantro Guasacaca

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Place the eggplant on a tray and toss it with 1 tablespoon (15 ml) vegetable oil, 1/2 teaspoon salt, the smoked paprika, and black pepper. Roast for 25 minutes, stirring halfway through, until golden and lightly smoky around the edges.

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   2. While the eggplant roasts, make the filling. Heat 1 tablespoon (15 ml) vegetable oil in a large skillet over medium heat. Sauté the onion and sweet Venezuelan pepper for 5 minutes. Add the garlic and cook 1 minute more.

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   3. Stir in the tomato, ground cumin, and 1/2 teaspoon salt. Cook for 4 minutes until the tomato softens. Add the cooked pinto beans and broth or water; cook for 8 to 10 minutes, lightly mashing some of the beans so the mixture becomes creamy.

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   4. Add the roasted eggplant to the bean mixture and stir well. Cook 2 minutes more so the flavors come together. Taste and adjust with the remaining salt if needed. Keep warm.

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   5. For the dough, place the warm water in a large bowl and dissolve 1/2 teaspoon salt in it. Gradually add the pre-cooked cornmeal while mixing with your hand. Let it rest for 5 minutes, then knead for 1 minute until smooth and free of cracks.

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   6. Divide the dough into 4 equal portions. Shape into balls and flatten into arepas about 4 inches wide and 3/5 inch thick.

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   7. Heat a griddle or nonstick skillet over medium heat with 1 tablespoon (15 ml) vegetable oil. Cook the arepas for 5 minutes per side until a golden crust forms. Transfer them to the oven at 190 °C / 375 °F for 10 minutes to finish cooking inside.

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   8. While the arepas bake, make the guasacaca. Blend the avocado, cilantro, lime juice, white vinegar, water, and a pinch of salt until creamy and pourable. Add a little more water if needed.

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   9. Remove the arepas from the oven and let them rest for 2 minutes. Split them open carefully without cutting all the way through. Fill each one with the eggplant and bean mixture and finish with crumbled fresh hand cheese.

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    10. Serve the arepas hot with the cilantro guasacaca spooned on top or on the side.

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    11. If you want to reheat them, warm in a 180 °C / 350 °F oven for 8 to 10 minutes to keep the arepas crisp.