Eggplant With White Bean Purée in Tamarind Sauce
What You'll Need
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
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.
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.
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.
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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