How to Make Tasty Keto Friendly Eggplants with spicy chickpeas

Keto Friendly Eggplants with spicy chickpeas. Yes the eggplant is OK according to Nutrita's Keto Food Search Engine but not a great option. It depends on your perception of what is and what is not keto-friendly. Some of the keto advocates don't allow themselves any veggies as it is, generally, high-carb.

In ketosis, your body will use fat for energy instead of carbohydrates, allowing you to burn through fat already stored in your body. An easy recipe for keto eggplant Parmesan made with almond flour. This flavorful dish is baked in your oven. You can have Keto Friendly Eggplants with spicy chickpeas using 14 ingredients and 6 steps. Here is how you cook it.

Ingredients of Keto Friendly Eggplants with spicy chickpeas

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

Frying eggplants is a challenge because they tend to absorb ridiculous amounts of oil. One trick my mother in law used was to salt the eggplant rounds prior to frying them. A video for Spicy Chinese Eggplant with Szechuan Sauce -a tasty, easy vegan dinner recipe you can serve over rice, cauliflower rice, rice noodles, black rice or even quinoa! Eggplant meets chickpeas in this vegan, chickpea version of Baingan Bharta.

Keto Friendly Eggplants with spicy chickpeas step by step

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.

I used freshly-made garam masala, which is more flavorful than most store-bought blends; depending on your spice blend, you may need to add more to get the right flavor. Always allow keto-friendly baked goods to sit and cool completely. When they are allowed to cool Flours made from chickpeas, garbanzo beans, or fava beans make great low-carb options. In a medium bowl, add dried chickpeas, olive oil, cumin, chili powder, cayenne pepper and salt. Spread chickpeas out on a parchment paper-lined baking sheet.