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