Arepa Muffins with Eggplant Pabellón, Plantain and Llanero Cheese

Instructions

1. 1

   1. Preheat the oven to 375 °F / 190 °C. Lightly grease a 6-cup jumbo muffin pan with 1 tablespoon (15 ml) of the vegetable oil.

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   2. In a bowl, mix the pre-cooked white cornmeal with 1/2 teaspoon salt. Add the warm water gradually and mix until combined. Let it rest for 5 minutes, then knead briefly until you have a soft, moist, shapeable dough.

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   3. For the filling, heat 1 tablespoon (15 ml) vegetable oil in a skillet over medium heat. Sauté the white onion and sweet pepper for 4 minutes. Add the garlic and cook 30 seconds more.

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   4. Add the eggplant, ground cumin, 1/4 teaspoon salt, and black pepper. Cook for 8 to 10 minutes, stirring, until the eggplant is tender and lightly golden.

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   5. Stir in the grated panela and the panela vinegar or mild vinegar. Cook for 1 minute so the filling becomes glossy. Add the cooked black beans and cook 2 minutes more, lightly mashing a small portion to bind the filling. Remove from the heat and mix in the fresh cilantro.

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   6. In another skillet, melt the butter with the remaining tablespoon of vegetable oil over medium heat. Add the diced ripe plantain and cook for 4 to 5 minutes until golden and caramelized at the edges. Set aside.

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   7. Divide the arepa dough into 6 portions. Line the bottom and sides of each muffin cup, pressing with damp fingers to form a cup-like shell.

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   8. Fill each muffin with a layer of the eggplant and black bean stew, then some golden plantain, and finally grated Llanero cheese. If desired, finish with an extra pinch of Llanero cheese on top.

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   9. Bake for 22 to 25 minutes at 375 °F / 190 °C, until the dough is set and lightly golden around the edges and the cheese looks melted.

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    10. Let rest for 5 minutes out of the oven. Unmold carefully and serve hot.