Recipe of Speedy Keto Friendly Eggplants with spicy chickpeas

Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, keto friendly eggplants with spicy chickpeas. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Keto Friendly Eggplants with spicy chickpeas is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Keto Friendly Eggplants with spicy chickpeas is something that I’ve loved my entire life. They’re nice and they look fantastic.

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 cook it.

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

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

Steps 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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