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Preheat oven to 400ºF.
Toss eggplant with grapeseed oil, crushed garlic, and salt and spread on baking sheet. Bake until browned, 20-25 minutes.
Heat coconut oil in a large skillet over medium heat. Add onion and ginger and cook until tender, 5-6 minutes.
Remove eggplant from oven and add to skillet. Stir in chickpeas, coconut cream, water. tomato, and spices. Cover and simmer about 10 minutes.
Serve with cooked brown basmati rice topped with fresh herbs as desired.