Keto Friendly Eggplants with spicy chickpeas
Calories 294, protein 8.0 g. , carbs 34.9g., sugars 12.2g.,
Fat 15.9g., Saturated fat 9.1g, fiber 11.1g, sodium 840mg.
Ingredients
-
1 onion chopped
-
4 garlic cloves chopped
-
1 tbsp fresh ginger, peeled and chopped
-
4 tbs ghee/coconut butter
-
2 tsp ground cumin
-
2 tsp ground coriander
-
1 tsp ground turmeric
-
1 tsp garam masala
-
1 tsp mild curry powder
-
2 cups/150 g. Mushrooms/ chopped
-
1 large tomato(chopped)
-
1 cup/250 g. canned chickpeas, drained
-
2 aubergines/ narrow eggplant, splint in half
-
Freshly ground black pepper
Cooking Instructions
-
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
Reactions
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Written by
Comments