Register for Plant Forward to get a 20% off coupon for the Plant-Based Nutrition Certificate.
Recipes » Main Dish » Eggplant With White Bean Purée in Tamarind Sauce
CNS Logo

What You'll Need


EGGPLANT

2 medium eggplants, cut in half lengthwise

2 Tbsp water

1 tsp sea salt

WHITE BEAN PURÉE

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

ONIONS

¼ cup water

1 cup vegetable broth

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

TAMARIND SAUCE

6 Tbsp tamarind paste

½ cup water

¼ cup date paste

1 ½ Tbsp oat flour


How to Make It


EGGPLANT

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.

WHITE BEAN PURÉE

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.

ONIONS

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.

TAMARIND SAUCE

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.

TO SERVE

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.

Copyright 2021 Center for Nutrition Studies. All rights reserved.

We’ve partnered with renowned online education provider eCornell, to offer a revolutionary program to help you understand the importance of diet and nutrition for your life. In a few short weeks arm yourself with the knowledge you need to improve your overall health, learn new skills, or even inspire a career change. Hear what people are saying.

  • 100% online, learn at your own pace
  • Science-based foundation
  • A trusted credential from eCornell

You can unsubscribe at any time using the link in our emails. For more details, review our Privacy Policy