Keto Friendly Eggplants with spicy chickpeas
Keto Friendly Eggplants with spicy chickpeas

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, keto friendly eggplants with spicy chickpeas. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Keto Friendly Eggplants with spicy chickpeas is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Keto Friendly Eggplants with spicy chickpeas is something which I have loved my whole life.

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