Arepa Cups with Eggplant Asado Negro, Sweet Plantain and Llanero Cheese

Instructions

1. 1

   Preheat the oven to 375°F / 190°C. Lightly grease a 12-cup muffin tin with a little of the vegetable oil.

2. 2

   In a bowl, combine the pre-cooked white cornmeal with 4 g of the salt. Add the warm water and 1 tablespoon of the vegetable oil. Mix well, let rest for 5 minutes, and knead briefly until you have a soft, shapeable dough.

3. 3

   Divide the dough into 12 equal portions. Press each portion into the muffin cups to form thin arepa cups, covering the bottom and sides. Bake the cups for 15 minutes at 375°F / 190°C, until just set.

4. 4

   While they bake, heat 1 tablespoon of the vegetable oil in a large skillet over medium heat. Add the white onion and sweet red ají dulce pepper, and sauté for 4 minutes until softened.

5. 5

   Add the garlic and cook 30 seconds more. Stir in the diced eggplant, the remaining salt, ground cumin, and black pepper. Cook for 8 minutes, stirring, until the eggplant is tender and lightly golden.

6. 6

   Add the tomato paste, grated panela or piloncillo, and cane vinegar or apple cider vinegar. Cook for 4 to 5 minutes, stirring, until the filling becomes glossy, dark, and jammy, in the style of asado negro. Remove from the heat.

7. 7

   In another skillet, heat the remaining tablespoon of vegetable oil over medium heat. Brown the diced ripe plantain for 3 to 4 minutes, turning gently, until caramelized around the edges. Remove from the heat.

8. 8

   Take the arepa cups out of the oven. Fill each one with a spoonful of the eggplant mixture and top with the browned ripe plantain cubes. Finish with the grated Llanero cheese.

9. 9

   Return the tin to the oven and bake for 10 more minutes at 375°F / 190°C, until the cheese softens slightly and the edges of the cups are golden.

10. 10

    Let rest for 5 minutes before unmolding. Sprinkle the chopped fresh cilantro over the cups and serve hot.