Cassava Flatbread Tostadas with Creamy Pigeon Peas, Smoky Eggplant, and Oregano Llanero Cheese

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. Place the eggplant on a tray and toss it with 1 tablespoon (15 ml) annatto oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 20 minutes, stirring halfway through, until golden and tender.

2. 2

   While the eggplant roasts, heat 1 tablespoon (15 ml) annatto oil in a large skillet over medium heat. Sauté the onion and sweet pepper for 4 minutes. Add the garlic and cook for 30 seconds more.

3. 3

   Add the tomato, dried oregano, ground cumin, grated panela, the remaining salt, and the remaining black pepper. Cook for 4 minutes until the tomato softens and forms a juicy base.

4. 4

   Stir in the cooked pigeon peas and the hot water or vegetable broth. Cook over medium-low heat for 8 minutes, lightly mashing part of the pigeon peas with a spoon to create a creamy texture.

5. 5

   Add the roasted eggplant to the pigeon pea mixture and stir gently. Cook 2 minutes more. Turn off the heat and add 1 tablespoon (15 ml) lime juice and half of the fresh cilantro.

6. 6

   Heat a griddle or nonstick skillet over medium heat. Sear the slices of llanero cheese for 1 to 2 minutes per side until lightly toasted on the surface but still firm inside. Sprinkle a little of the dried oregano over the cheese when flipping.

7. 7

   Toast the cassava flatbread pieces on a tray in the oven at 350°F / 175°C for 4 to 5 minutes so they become extra crisp, or do it in a dry skillet over medium heat for 1 minute per side.

8. 8

   To serve, place a portion of the creamy pigeon peas and eggplant over each cassava tostada. Top with the seared llanero cheese. Finish with the remaining fresh cilantro and the remaining lime juice. Serve immediately.