Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, keto friendly eggplants with spicy chickpeas. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Keto Friendly Eggplants with spicy chickpeas is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Keto Friendly Eggplants with spicy chickpeas is something that I have loved my whole life. They are nice and they look wonderful.

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

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

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