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Eggplant Bliss Bowl with Mint and Cilantro Chutney

Lisa Lin
  • 50 minutes
  • Serves 4

INGREDIENTS

1/2 cup

Cilantro, stems leaves and tender

1 1/2

lbs Eggplant

1

(400g) can Garbanzo beans

3 cloves

Garlic

1

2-inch piece Ginger, fresh

2

Green onion

1/2 cup

Mint, fresh leaves

1

Red onion (about 135g), medium

2/3 cup

Tomatoes, canned

2 tbsp

Double-concentrated tomato paste

2 tsp

Agave

4 cups

Basmati rice, cooked

1 tsp

Paprika

1

Red pepper, large

1/8 tsp

Salt

1

Salt and pepper

1 tbsp

Apple cider vinegar

1 tbsp

Olive oil

1/4 tsp

Cumin, ground

1/2 cup

Yogurt, low-fat

non-stick spray