Arepa Toasts with Ají Dulce Roasted Eggplant and White Bean Cream

Instructions

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   1. Preheat the oven to 425°F (220°C). In a bowl, mix the pre-cooked cornmeal with the warm water, 4 g salt, and 1 tablespoon vegetable oil. Let the dough rest for 5 minutes, then divide into 8 portions and shape thin arepas about 1/2 inch thick.

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   2. Heat a skillet or griddle over medium heat and cook the arepas for 4 minutes per side, until just firm and lightly golden in spots. Remove and set aside.

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   3. On a baking tray, toss the eggplant, sweet ají pepper, white onion, red bell pepper, and garlic with 2 tablespoons vegetable oil, the ground cumin, dried oregano, and 2 g salt. Spread in an even layer.

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   4. Roast the eggplant mixture for 22 minutes at 425°F (220°C), stirring halfway through, until the eggplant is tender and browned on the edges.

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   5. Meanwhile, make the white bean cream. Blend the cooked white beans with the vegetable broth or water, lime juice, half of the cilantro, 2 g salt, and 1 teaspoon of the remaining vegetable oil until smooth. If desired, warm it for 2 to 3 minutes in a small saucepan over low heat.

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   6. Return the arepas to the skillet over medium-low heat with the butter and toast them for 2 minutes per side, pressing lightly, until crisp like toasts.

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   7. To serve, spread each arepa with a portion of white bean cream. Top with the roasted eggplant and ají dulce mixture, then finish with the crumbled fresh white cheese and the remaining chopped cilantro.

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   8. Serve immediately while warm and crisp.