Crispy Mini Arepa Tower with Butter Beans, Smoky Eggplant and Queso de Mano

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the eggplant on a tray and toss it with 1 tablespoon vegetable oil, lime juice, a pinch of the salt, and black pepper. Roast for 20 minutes, stirring halfway through, until golden and lightly smoky.

2. 2

   While the eggplant cooks, make the dough: in a bowl, mix the pre-cooked white cornmeal with the warm water, half of the remaining salt, and 1 teaspoon vegetable oil. Let it rest for 5 minutes.

3. 3

   Shape the dough into 12 small arepas, about 1 cm thick. Heat a large skillet or griddle over medium heat and add 1 tablespoon vegetable oil. Cook the mini arepas for 4 to 5 minutes per side, until golden and crisp on the outside. Keep warm.

4. 4

   In a separate skillet, heat the remaining tablespoon of vegetable oil over medium heat. Sauté the white onion for 3 minutes. Add the Venezuelan sweet pepper and garlic, and cook 2 minutes more.

5. 5

   Add the ripe tomato, grated panela, ground cumin, and the rest of the salt. Cook for 5 minutes until you have a juicy, fragrant base.

6. 6

   Stir in the cooked butter beans and the water or vegetable broth. Simmer over medium heat for 8 minutes, lightly mashing some of the beans to create a creamy texture.

7. 7

   Add the butter, half of the fresh cilantro, and the roasted eggplant. Fold gently and cook 2 minutes more so the flavors come together. Adjust with black pepper if needed.

8. 8

   To serve, place 3 mini arepas per serving in a stacked tower or layered base, spoon over the bean and eggplant stew, and finish with crumbled queso de mano and the remaining fresh cilantro on top.