Food Recipes Bread Flatbread Arepas with Goat Cheese and Grilled Vegetables 5.0 (2) 2 Reviews Stuff soft, fluffy arepas with herby grilled vegetables and tangy goat cheese for a satisfying meal. By Irena Stein Irena Stein Irena Stein is a photographer, restaurateur, and humanitarian whose spirit is deeply rooted in humanizing society. She is the author of Arepa: Classic & Contemporary Recipes for Venezuela's Daily Bread and the owner of Alma Cocina Latina, in Baltimore, Maryland, where she has also started a community meals initiative, Alkimiah, to support families in need in her local community. She came to America from Venezuela on a Fulbright Scholarship to Stanford University where she graduated with a Master’s in Cultural Anthropology. Food & Wine's Editorial Guidelines and @caracascatering. He developed the recipes for Arepa: Classic & Contemporary Recipes for Venezuela's Daily Bread." tabindex="0" data-inline-tooltip="true"> Eduardo Egui Eduardo Egui Eduardo Egui is a Venezuelan chef based in Barcelona and the chef/partner of La Real Hamburguesería at Time Out Market in Barcelona and @caracascatering. He developed the recipes for Arepa: Classic & Contemporary Recipes for Venezuela's Daily Bread. Food & Wine's Editorial Guidelines Published on July 25, 2024 Tested by Tricia Manzanero Stuedeman Tested by Tricia Manzanero Stuedeman Tricia is a recipe developer and tester for Dotdash Meredith with a focus on baking and pastry as well as a passion for all things food-related. She has developed over 1,200 recipes, which have appeared both in magazines, online, and in cookbooks alike. She is a former Baking and Pastry Editor with experience in food styling, video production, and crafting culinary curriculum for more than a dozen culinary and lifestyle brands. Meet the Food & Wine Test Kitchen Rate PRINT Share Close Photo: Food & Wine / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Purcell Servings: 6 These arepas are filled with grilled vegetables that have been tossed with a very garlicky, herb-forward oil. The savory, salty combination is cut through by the creamy, tangy goat cheese and the fresh, leafy greens on top. The arepas themselves are crisp on the outside and soft and moist on the inside, lending a bit of chew to every bite. The vegetables could also easily be swapped for whatever you have on hand — try bell peppers or yellow squash instead of zucchini. However you serve these arepas, don’t forget to include plenty of napkins. Frequently Asked Questions What is precooked white cornmeal? Precooked cornmeal is pre-cooked ground corn flour that only requires water to become a soft dough ready for making arepas, empanadas, tamales, and other breads. This recipe was developed and tested using Harina P.A.N. but Goya also makes precooked cornmeal labeled Masarepa. What can you use instead of goat cheese? If you’re not a fan of goat cheese, you could sub in another creamy soft cheese, such as whipped feta or ricotta. Notes from the Food & Wine Test Kitchen Using a mandoline is the most uniform way to slice the eggplant and zucchini. Keep your hands safe by using a cut glove. Make ahead You can prepare the vegetable filling up to one day ahead and gently reheat it while making the arepas. Arepas are best enjoyed immediately to preserve their crisp outer texture and soft inner texture. Ingredients Filling Vegetable oil 2 1/2 tablespoons chopped fresh chives 2 1/2 tablespoons chopped fresh flat-leaf parsley 2 tablespoons chopped fresh rosemary 2 tablespoons chopped fresh thyme leaves and tender stems 1 tablespoon finely chopped garlic (from 3 medium garlic cloves) 3/4 teaspoon fine sea salt 1/2 cup, plus 3 tablespoons olive oil, divided 1 small eggplant, trimmed and cut lengthwise into 3/8-inch-thick slices on a mandoline 1 medium zucchini, trimmed and cut lengthwise into 3/8-inch-thick slices on a mandoline 1 small white onion, peeled and cut lengthwise through root end into 1-inch-thick wedges 1 medium red or green bell pepper, stemmed, seeded, and quartered Arepas 3 cups tap water, at room temperature 2 tablespoons vegetable oil, plus more for hands and pan 2 teaspoons fine sea salt 1/8 teaspoon granulated sugar (optional) 2 1/2 cups (about 13 3/8 ounces) Harina P.A.N. precooked white cornmeal Additional Ingredients Unsalted butter, softened 8 ounces goat cheese, cut crosswise into 1/4-inch-thick slices Watercress or sprouts Directions Prepare the Filling Preheat a gas grill to medium-high (400°F to 450°F). Grease grates with vegetable oil. Process chives, parsley, rosemary, thyme, garlic, salt, and 1/2 cup of the olive oil in a blender until mostly smooth and well combined, about 1 minute. Set herb oil aside. Brush eggplant and zucchini with 2 tablespoons olive oil. Place eggplant and zucchini on oiled grates; grill, uncovered and turning occasionally, until tender and grill marks form, 2 to 3 minutes per side. Transfer to a large bowl; cover and keep warm. Turn off 1 side of grill. Brush onion and bell pepper with remaining 1 tablespoon olive oil. Place onion and pepper on grates over lit side of grill; cook, covered and turning occasionally, until grill marks form, 1 to 2 minutes per side. Transfer onion and pepper to grates over unlit side; grill, covered and turning occasionally, until just tender, 4 to 8 minutes; Transfer to bowl with eggplant mixture; cover and let stand 10 minutes. Remove and discard roots from onion wedges. Thinly slice onion and pepper; return to bowl with eggplant mixture. Stir in herb oil until well combined; cover and keep warm. Prepare the Arepas Preheat oven to 450°F. Line a baking sheet using parchment paper. Place water, oil, salt, and sugar (if using) in bowl of a stand mixer fitted with a paddle attachment. With mixer on low speed, gradually add cornmeal, beating until combined. Increase mixer speed to medium, and beat for 10 minutes, stopping to scrape down sides of bowl, if needed. (Dough must be worked for a full 10 minutes to prevent Arepas from cracking when cooked.) Cover dough using a damp kitchen towel, and let stand at room temperature 10 minutes. Grease hands with vegetable oil; divide dough into 6 equal portions. Roll each portion into a ball. Flatten balls into 4-inch discs (about 1/2-inch thick). Transfer dough discs to prepared baking sheet, and cover using a damp kitchen towel. Heat a griddle pan or large cast-iron skillet over medium; add enough oil to evenly coat surface of pan. Working in 2 batches, cook Arepas until lightly golden, 3 to 5 minutes per side, adding additional oil to pan and adjusting heat, as needed, to prevent overbrowning. Return griddled Arepas to prepared baking sheet. Once all Arepas are griddled, place directly on center rack of preheated oven; bake until lightly golden, crisp on the outside, and hollow-sounding when tapped, 20 to 25 minutes, flipping Arepas once halfway through baking time. Remove Arepas from oven; let stand on a cutting board until cool enough to handle, about 5 minutes. Cut each Arepa crosswise three-fourths of the way through using a serrated knife. Scoop out some of the soft insides using a small spoon to make room for the Filling. Butter inside of each Arepa. Evenly divide goat cheese among Arepas. Top evenly with eggplant mixture and watercress or sprouts. Serve immediately. Rate It Print