Pure 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.
Add the onion pure 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.
Stir in the mushrooms and tomato and fry for 3-4 mins more. Until softened
Stir in the chick peas and enough warm water to make gravy. Bring to a simmer and cook over very low heat.
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
To serve, arrange the eggplants on plates and top with curry sauce
