What You’ll Need
- 1 large eggplant
- 1 large sweet onion
- 1 can garbanzo bean, strained and rinsed
- 1/2 cup coconut milk
- 2 cloves garlic
- 1 tablespoon curry powder
- 1 tablespoon brown sugar
- 1 tablespoon olive oil
- 1/2 teaspoon salt
How To Make
Preheat oven to 400ºF and line a baking sheet with parchment paper. Slice the ends of the eggplant off then cut into 1 inch cubes. Slice the onion into rings after peeling and cutting the ends off. Add both vegetables to the tray and drizzle with the oil and salt then spread over the vegetables (you can use your hands for this, it makes it easier). Bake for an hour, stirring every 15 minutes. Allow vegetables to cool. In a food processor, add your chickpeas, coconut milk, garlic, curry powder, and brown sugar and pulse until smooth. Then add your vegetables and blend again until creamy.
