Recipe of Speedy Keto Friendly Eggplants with spicy chickpeas

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, keto friendly eggplants with spicy chickpeas. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Keto Friendly Eggplants with spicy chickpeas is one of the most popular of current trending foods on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Keto Friendly Eggplants with spicy chickpeas is something that I’ve loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can have keto friendly eggplants with spicy chickpeas using 14 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Keto Friendly Eggplants with spicy chickpeas:

1. Make ready onion chopped
2. Get garlic cloves chopped
3. Get fresh ginger, peeled and chopped
4. Prepare ghee/coconut butter
5. Take ground cumin
6. Take ground coriander
7. Get ground turmeric
8. Take garam masala
9. Make ready mild curry powder
10. Prepare cups/150 g. Mushrooms/ chopped
11. Take large tomato(chopped)
12. Take cup/250 g. canned chickpeas, drained
13. Make ready aubergines/ narrow eggplant, splint in half
14. Prepare Freshly ground black pepper

Instructions to make Keto Friendly Eggplants with spicy chickpeas:

1. Purée the onion garlic, ginger and chili with little drops of water in a food processor or blender.heat two tbs in a saucepan set over a moderate heat until hot.
2. Add the onion purée and fry until dried out and starting to color, about 6-8 min.sprinkle over the spices and cook over reduced heat 2 more min.
3. Stir in the mushrooms and tomato and fry for 3-4 mins more. Until softened
4. Stir in the chick peas and enough warm water to make gravy. Bring to a simmer and cook over very low heat.
5. Preheat the oven 400F line.cut eggplants in half score the flesh with tip of a knife with diagonal lines.arange on prepared tray and brush the flesh with remaining ghee or preferred butter. Season with salt and pepper. Roast 25-30 minutes until tender.remove from the oven and let them cool
6. To serve, arrange the eggplants on plates and top with curry sauce

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