Chia Arepa Stack with Smoked Eggplant Hallaca-Style Filling, Pink Bean Cream, and Warm Pineapple Salad

Instructions

1. 1

   1. Preheat the oven to 425°F / 220°C. Place the eggplant on a tray, toss it with 1 tablespoon annatto oil, 1/2 teaspoon salt, and the black pepper. Roast for 20 minutes at 425°F / 220°C, stirring halfway through, until golden and lightly smoky at the edges.

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   2. While the eggplant roasts, make the arepa dough. In a bowl, mix the pre-cooked white cornmeal, chia seeds, and 1 teaspoon salt. Gradually add the warm water, mix, and let rest for 5 minutes. Knead briefly until smooth.

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   3. Divide the dough into 8 equal portions and shape thick mini arepas. Heat a skillet or griddle over medium heat and grease it with 1 teaspoon annatto oil. Cook the arepas for 4 to 5 minutes per side until a golden crust forms. Keep covered and set aside.

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   4. For the filling, heat 1 tablespoon annatto oil in a skillet over medium heat. Sauté the white onion and sweet red pepper for 4 minutes. Add the garlic and cook 1 minute more.

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   5. Stir in the crushed tomato, olives, capers, raisins, cumin, grated panela, and apple cider vinegar. Cook over medium-low heat for 4 minutes to concentrate the flavors.

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   6. Add the roasted eggplant to the skillet and mix well so it absorbs the stew. Cook 5 minutes more, lightly mashing part of the eggplant for a luscious texture. Add half of the chopped cilantro and adjust with a pinch of salt if needed.

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   7. For the pink bean cream, place the cooked pink beans, vegetable broth or water, 1 teaspoon lime juice, a pinch of salt, and 1 teaspoon annatto oil in a blender. Blend until thick and smooth. Warm it for 2 to 3 minutes over low heat if you want to serve it warm.

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   8. For the warm salad, heat a skillet over medium heat and sauté the fresh pineapple and red onion for 2 minutes with the final teaspoon of annatto oil. Remove from the heat and toss with the remaining lime juice, the remaining cilantro, and a pinch of salt.

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   9. Split each mini arepa without cutting all the way through. Fill 4 arepas with some of the eggplant stew and place another arepa on top to create a simple two-layer stack for each serving.

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    10. Serve each stack over a base of pink bean cream and finish with the warm pineapple salad on top or on the side. If desired, warm everything together for 3 minutes in a 350°F / 175°C oven before serving for a more integrated finish.