Recipe of Super Quick Homemade Keto Friendly Eggplants with spicy chickpeas

Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, keto friendly eggplants with spicy chickpeas. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Keto Friendly Eggplants with spicy chickpeas is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Keto Friendly Eggplants with spicy chickpeas is something which I have loved my entire life. They are fine and they look wonderful.

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

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. Get ghee/coconut butter
5. Take ground cumin
6. Get ground coriander
7. Get ground turmeric
8. Make ready garam masala
9. Make ready mild curry powder
10. Make ready cups/150 g. Mushrooms/ chopped
11. Take large tomato(chopped)
12. Prepare cup/250 g. canned chickpeas, drained
13. Prepare 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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