Eggplant Bliss Bowl with Mint and Cilantro Chutney recipes

Ingredients

• 1½ lbs (665g) eggplant (about 2 medium ones)
• non stick spray
• 1 TBS olive oil
• 1 medium red onion (about 135g), finely chopped
• 2 cloves of garlic, minced
• 1 large red pepper, seeded and finely diced
• 1 green onion (white and light green parts only), roughly chopped
• 2 TBS double-concentrated tomato paste*
• ⅔ cup canned diced tomatoes (about ½ can)
• 1 tsp paprika
• ¼ tsp ground cumin
• salt
• pepper
• ½ cup (30g) fresh mint leaves
• ½ cup (25g) cilantro leaves and tender stems
• 1 green onion (dark green part only), roughly chopped
• ½-inch piece of fresh ginger, peeled and sliced
• 1 clove of garlic, roughly chopped
• 1 TBS apple cider vinegar
• 2 tsp agave (or any sweetener)
• ⅛ to ¼ tsp salt
• 2 cups cooked basmati rice
• one 14-oz. (400g) can of garbanzo beans, drained and rinsed
• ½ cup (125g) low-fat yogurt

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