Eggplant Bliss Bowl with Mint and Cilantro Chutney

• Produce

  • 1/2 cup Cilantro, stems leaves and tender
  • 1 1/2 lbs Eggplant
  • 1 14-oz. (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

• Canned Goods

  • 2 tbsp Double-concentrated tomato paste

• Condiments

  • 2 tsp Agave

• Pasta & Grains

  • 2 cups Basmati rice, Cooked

• Baking & Spices

  • 1 tsp Paprika
  • 1 Red pepper, large
  • 1/8 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/4 tsp Cumin, ground

• Dairy

  • 1/2 cup Yogurt, low-fat

• Other

  • non stick spray

Found on healthynibblesandbits.com

Description

Ingredients

• 1 1/2 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*
• 2/3 cup canned diced tomatoes (about 1/2 can)
• 1 tsp paprika
• 1/4 tsp ground cumin
• salt and pepper, to taste
• 1/2 cup (30g) fresh mint leaves
• 1/2 cup (25g) cilantro leaves and tender stems
• 1 green onion (dark green part only), roughly chopped
• 1/2-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)
• 1/8 to 1/4 tsp salt
• 2 cups cooked basmati rice
• one 14-oz. (400g) can of garbanzo beans, drained and rinsed
• 1/2 cup (125g) low-fat yogurt

Directions

• (For non-broiler method, see notes.) Preheat your broiler.** Wash eggplant and slice into rounds that are about 1/4-inch thick. Lay slices over paper towels and sprinkle some salt over them. Let them sit for 15 minutes to draw out moisture from the eggplant, then wipe it down. Line a large baking sheet with foil and coat with non-stick oil spray. Cover with a single layer of sliced eggplant. You may need to broil eggplant in two batches. Broil each side of the eggplant for 4 to 5 minutes, or until you start seeing a bit of browning. When the eggplant is done, pile up eggplant and wrap them up with the foil. Set aside for a few minutes. Open foil packets, let them air out a bit and peel off eggplant skin. They should come off easily. Be careful though--the eggplant can still be quite hot!
• Heat a large sauté pan with 1 tablespoon olive oil over low to medium-low heat. Cook red onions for a few minutes until they soften, stirring constantly to keep them from burning. Add garlic and red pepper and cook for another 5 minutes. Raise the heat to medium and add eggplant flesh, green onions, tomato paste, diced tomatoes, paprika, cumin, and salt and pepper. Cook for another 2 minutes and turn off the heat. Adjust seasoning to your taste. Blend ingredients with an immersion blender or a food processor.
• Prepare chutney by blending all ingredients with an immersion blender or food processor until smooth. If you find the ingredients are difficult to blend, add water, 1/2 tablespoon at a time, to thin out sauce. You may need to adjust the seasonings. To make the yogurt sauce, mix 1/2 cup yogurt with 1 tablespoon of the chutney.
• Serve eggplant and pepper sauce and chutney over rice and chickpeas.