Step 1

Preheat oven to 400ºF.

Step 2

Toss eggplant with grapeseed oil, crushed garlic, and salt and spread on baking sheet. Bake until browned, 20-25 minutes.

Step 3

Heat coconut oil in a large skillet over medium heat. Add onion and ginger and cook until tender, 5-6 minutes.

Step 4

Remove eggplant from oven and add to skillet. Stir in chickpeas, coconut cream, water. tomato, and spices. Cover and simmer about 10 minutes.

Step 5

Serve with cooked brown basmati rice topped with fresh herbs as desired.