Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, keto friendly eggplants with spicy chickpeas. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Keto Friendly Eggplants with spicy chickpeas recipe is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Keto Friendly Eggplants with spicy chickpeas recipe is something that I’ve loved my entire life.

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

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

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

Instructions to make Keto Friendly Eggplants with spicy chickpeas: recipe

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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