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Recipes » Main Dish » Eggplant With White Bean Purée in Tamarind Sauce
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What You'll Need


2 medium eggplants, cut in half lengthwise

2 Tbsp water

1 tsp sea salt


3 garlic cloves

Dried herbs to taste

6-8 cambray (spring) onions, green stalks finely diced

2 cups cooked white beans, drained

½ cup vegetable broth

Salt and pepper to taste


¼ cup water

1 cup vegetable broth

6-8 cambray (spring) onions, bulbs cut lengthwise


6 Tbsp tamarind paste

½ cup water

¼ cup date paste

1 ½ Tbsp oat flour

How to Make It


1 Preheat oven to 350 degrees F.

2 With the flat surface of the eggplant facing up, use a sharp knife to score the eggplant flesh with diagonal lines, without piercing the peel.

3 Drizzle the eggplant halves with the water and season with sea salt.

4 Place the eggplant halves facing up on a baking dish and cover. Bake for 30 minutes, uncover, then bake for another 20 minutes. The eggplant should be soft but still hold its shape.


1 In a skillet over medium heat, sauté the green portions of the cambray onion and garlic in a little vegetable broth for two minutes.

2 Add the dried herbs, salt, pepper, and the rest of the broth, and cook for 1 minute.

3 Add the white beans and continue cooking over medium heat for 1 more minute.

4 Use an immersion blender or a regular blender to purée the bean mixture.


1 In a skillet over medium heat, sauté the cambray onion bulbs in a little vegetable broth for 5 minutes or until slightly golden.

2 Add the rest of the vegetable broth and cook for 10 minutes.


1 In a small saucepan, combine the tamarind paste, water, date paste, and oat flour.

2 Cook over medium-low heat for 5 minutes or until slightly thickened.


1 Spread the bean puree on a serving dish.

2 Place the roasted eggplant halves on top of the bean puree.

3 Cover with the sautéed onions, and drizzle the tamarind sauce.

Cooking Tips

Make sure you select a ripe eggplant. Eggplant should be slightly firm but not hard. If you press your finger against the eggplant, it should have a little give to it and bounce back, but not be as soft as, pressing your finger against a ripe piece of fruit. If it feels very soft, that means that the eggplant is old and overripe. On the other hand, green eggplants may have a bitter taste.

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