Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, keto friendly eggplants with spicy chickpeas. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Keto Friendly Eggplants with spicy chickpeas is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They are nice and they look fantastic. Keto Friendly Eggplants with spicy chickpeas is something that I have loved my entire life.
To begin with this recipe, we must first 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:
- Take 1 onion chopped
- Get 4 garlic cloves chopped
- Get 1 tbsp fresh ginger, peeled and chopped
- Get 4 tbs ghee/coconut butter
- Get 2 tsp ground cumin
- Take 2 tsp ground coriander
- Get 1 tsp ground turmeric
- Prepare 1 tsp garam masala
- Prepare 1 tsp mild curry powder
- Get 2 cups/150 g. Mushrooms/ chopped
- Prepare 1 large tomato(chopped)
- Make ready 1 cup/250 g. canned chickpeas, drained
- Take 2 aubergines/ narrow eggplant, splint in half
- Take Freshly ground black pepper
Instructions to make Keto Friendly Eggplants with spicy chickpeas:
- 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.
- 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.
- Stir in the mushrooms and tomato and fry for 3-4 mins more. Until softened
- Stir in the chick peas and enough warm water to make gravy. Bring to a simmer and cook over very low heat.
- 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
- To serve, arrange the eggplants on plates and top with curry sauce
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