Eggplant Cutlets in Arepa Crust with Creamy Black Beans and Roasted Pineapple Pico

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. Place the eggplant slices on a tray or board, sprinkle with 1 teaspoon of salt, and let them rest for 15 minutes to release some moisture. Then pat them very dry with kitchen towels or paper towels.

2. 2

   Meanwhile, make the beans. Heat 2 tablespoons of olive oil in a saucepan over medium heat. Add half of the white onion and half of the garlic; cook for 3 to 4 minutes until softened. Stir in 1 teaspoon cumin, 1/2 teaspoon oregano, and 1/2 teaspoon smoked paprika.

3. 3

   Add the black beans and the vegetable broth or water. Cook over medium-low heat for 10 minutes, lightly mashing some of the beans with a spoon to create a creamy texture. Add the butter, 1/4 teaspoon black pepper, and adjust with a pinch of salt if needed. Keep warm.

4. 4

   For the pineapple pico, toss the pineapple with 1 tablespoon olive oil and place it on a small baking tray. Roast in the preheated oven at 425°F / 220°C for 10 minutes, until lightly browned at the edges. Transfer to a bowl and mix with the red onion, jalapeño, cilantro, the juice of 1 lime, and a little lime zest if desired. Season with a pinch of salt and set aside.

5. 5

   In a wide plate, combine the arepa flour with the cotija or queso fresco, the remaining cumin, the remaining oregano, the remaining smoked paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Place the beaten eggs in another plate.

6. 6

   Dip each eggplant slice first in the beaten egg and then in the arepa flour mixture, pressing well so the crust adheres on both sides.

7. 7

   Heat 2 tablespoons of olive oil in a large skillet over medium heat. Brown the coated eggplant in batches for 2 to 3 minutes per side, until the crust is crisp and golden. Add more oil between batches if needed.

8. 8

   Transfer the browned eggplant cutlets to a tray and finish cooking them in the oven at 425°F / 220°C for 8 to 10 minutes, until the inside is tender.

9. 9

   Mix the remaining white onion and the remaining garlic with the juice of the other lime and a pinch of salt. Let them sit for 5 minutes to soften their sharpness; then fold them into the warm beans for a fresh finish.

10. 10

    Serve a base of creamy black beans on each plate, top with the eggplant cutlets, and finish with plenty of roasted pineapple pico. If desired, add an extra drizzle of olive oil before serving.