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.