Eggplant With White Bean Purée in Tamarind Sauce - Center for Nutrition Studies

Ingredients

• 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