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

Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, keto friendly eggplants with spicy chickpeas. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Keto Friendly Eggplants with spicy chickpeas is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Keto Friendly Eggplants with spicy chickpeas is something which I’ve loved my entire life.

To begin with this 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 that.

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